Cookbook

First

United Methodist Church

Norwood, N.C.

cST3
C856F

THE LIBRARY OF THE

UNIVERSITY OF NORTH CAROLINA AT CHAPEL HILL

THE COLLECTION OF

NORTH CAROLINIAN A
PRESENTED BY

Janis Holder;

CGHI.5

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1

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637-6

A BRIEF HISTORY OF THE CHURCH

Although, the earliest record of the First United Methodist Church of Norwood is dated 1825, it is believed that Methodists were active and conducting camp meetings before that. George Kendall deeded five acres of land (as Norwood was then known) for the purpose of building a place of worship That
.

first

between 1820 and 1825 of logs with a large fireplace at one end and a pulpit at the
built

church was

other.

The Center Circuit formed in 1833, as a part of the South Carolina Conference, consisted of Norwood, Bethel, Randall, Salem, Stony Hill and Albemarle. In 1847, the churches in Stanly County were put in the newly formed Albemarle Circuit, still a part of the South Carolina Conference. In 1870, South Carolina gave up the churches west of the Pee Dee River. In the 1880's the present church building was erected with Frank Ivey, Whitman Smith, Eli Lentz, Thomas Colson, Jr., Eli Shankle and T.A. Lowder making up the Building Committee. Mr. Ivey served as Building Contractor. The curved beam ceiling which excited builders and engineers was Mr. Ivey's concept and remains in place today along with the
sills donated by Jacob and Eli Shankle, hewed by Jacob with a broad axe. In 1890, Norwood was removed from the Albemarle Circuit by the Western North Carolina Conference and, along with Randall, Rehobeth, Mt. Zion and Cedar Grove, became the Norwood Circuit in the Salisbury

District.
in Norwood was garden and four years later, a stable. A classroom was authorized to be built to the church in 1910. Committee: J. F. Shinn, A lightJ. D. Lee, V. L. Shankle and E. M. Harris. ing system was installed in 1912. Committee: B. F. Ivey, G. T. Dunlap, and C. A. Lentz. The cemetery was moved from the church lot to the Town Cemetery in 1915. In 1917 the church was renovated, a Sunday school annex added, the tower rebuilt, a new bell installed and the whole brick

By

1894 a

new Circuit parsonage

ready- valued

at $1100 with a

-B-

veneered. There was new lighting and hot air furnace. Cost of renovations was $6500. In 1921, Norwood became a separate Station with a full-time pastor, C. M. Short In 1949 a drive began which culminated in another renovation of the church and a new parsonage. Committee: D.E. Lefler, L.E. Dry, J.C. Guffy, J.L. Lee and M.V. Lowder. In 1960, the churches in Stanly, Union and Anson were made the new Albemarle District. In 1976 new pews were bought, In 1985, carpet laid and the sanctuary refurbished. the Fellowship Hut and kitchen were enlarged with the addition of two restrooms. Women in the Church have been active during these years, growing from a local Ladies Aid Society to the Women's Foreign Missionary Society that became the Women's Society of Christian Service, that in turn, became the present United Methodist Women. Members of the Church have gone out as Ministers, Deaconnesses. Directors of Christian Education and one missionary to China, Miss Louise Avett. Our Church has a fine heritage that will continue as our members grow in Christian love by the grace of God.

637-6

-C-

EXPRESSION OF APPRECIATION

The
like to

First United Methodist

its

Church would

thank and express

sincere appre-

ciation to the

many people

in the

community

who gave
energy

so generously of their time and

in collecting-

and submitting recipes.

this

Without their help

book would not

have been possible.

-D-

List

Your

Favorite

Recipes Here
Recipes

Page

Published and Printed By

Fundcraft Publishing, Inc.
P.O.

Box 340

Collierville,

TN 38017

^^M^--^m^^

No part of this book may be reproduced, stored in a retrieval system or transmitted in any form, or be reproduced by any means, electronic, mechanical, photocopying, recording or otherwise without the prior written permission of the publisher, except by a reviewer who
All rights reserved.

wishes to quote brief passages in connection with a review for magazine, broadcast or newspaper.

Copyright 1984 by Fundcraft Publishing,

Inc.

Book Publishers Since 1909

Specializing in

Fund Raising Programs

for Church, Civic Organizations

and Schools

"*

5\eYvsta.es&.S\cto.\es
"^r^r'^r^

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Appetizers
Appetizers are those treats that can be served either at the start of a meal or at a reception or open house. Listed below are quick appetizers that can be served anytime with crackers, thin sliced toasted bread or
potato chips:
1.

Caviar flavored with onion juice.

2.
3.

Cream cheese with chipped chutney and dash

Lobster
tail

of curry powder.

moistened with lemon

juice.

4.

Almonds
paste.

or pecans roasted

and chopped, then mixed with anchovy

pickle.

5.

Cream cheese with chopped

Chicken
livers

6.
7.

minced and moistened with mayonnaise.

Cheese squares with olive attached by toothpick.

Liverwurst with pistachio nuts.
Sardines with caviar paste.

8. 9.

10.
11.

Minced eggs with anchovies.

Cream cheese and

horseradish.
onion.

12. 13.

Cream cheese and anchovy paste with grated

Herring squares mashed Tabasco sauce.
in its

own

juice with

dash of vinegar and

14. 15.

Peanut butter and bacon toasted on dark bread.

Deviled

ham

with chopped onions and Spanish

olives.

16
17.
18.
19.

Stilton cheese moistened with Port wine.

Shrimp flavored with French dressing.

Caviar mixed with cream cheese with dash of Worcestershire sauce.

Peanuts roasted, crushed and mixed with anchovy paste.

Sardine
slices

20.
21. 22. 23.

topped with chopped

olives.

Pimento cheese mixed with a dash of horseradish.

Minced shrimp with onion

juice.

Cream cheese with dash

of Worcestershire sauce

and

chives.

Copyright

1978 Fundcraft Publishing, Inc.

APPETIZERS, RELISHES

&

PICKLES

SAUSAGE-CHEESE TIDBITS
1 lb.
1 lb.

sausage sharp Cheddar cheese

Mix
all

c.

Bisquick

ingredients

well;

for

about 20 minutes or

until

form done.

into

small

balls.

Bake

at

325

Pat Reid

SAUSAGE BALLS
4 c. Bisquick baking
1/2 lb.

mix

10 to 16 oz. shredded Cheddar

sausage

cheese

Mix
sheet.
with

well and roll into small balls. Put on ungreased cookie Bake for 15 minutes. May be frozen before cooked; layer balls waxed paper. Susie Bowers

SPICED NUTS
1

2 2/3 c.
3/4 c.

egg white pecans or walnuts

sugar
beat
sugar,

Tbsp. cinnamon

3/4 tsp. salt 1 tsp. water

Slightly

coat.
well

Add
coated.
in

egg white and combine water. Add nuts, toss to cinnamon and salt. Add to nuts, toss until all are

in single layer on lightly greased baking sheet. Place 300 oven for 20 to 25 minutes. Remove and cool on wax paper. Break up large clusters. Makes approximately 4 1/2 cups. Faye Holton Hart

Bake

BUTTERED PECANS
1/2 stick butter or

margarine

salt to taste

4 c.

pecans
Melt

margarine.

Add pecans and

and
stir
if

stir

well.

Toast 15 minutes
taste.

in

400 oven.

Watch

closely

Add salt to Lela Maude Lowder

needed.

SUGAR COATED PEANUTS

2 c.
1

c.

raw peanuts sugar

1/2 c.

water

63786

-1-

APPETIZERS, RELISHES & PICKLES

Bring

pan.

Bake

sugar and water to boil. Add peanuts. Pour on ungreased for 5 to 10 minutes at 350, stirring every 5 minutes. Susie Bowers

BAR-B-QUE MEAT BALLS

1

lb.

ground beef

c.

bread crumbs

1/2 c. milk

Sauce:
1/2 c. catsup 1 tsp. salt and pepper 1 1/2 tsp. Worcestershire

3 Tbsp. sugar
1/2 c. 1/2 c.
1/2 c.

water

green pepper, chopped

onion,

sauce
1/8 c. vinegar

chopped

Mix

ground
for

beef,

ingredients

sauce

milk and bread crumbs. Form into balls. Mix and pour over balls. Bake about 45 minutes at

375.
Evelyn Guffy

MEAT BALLS
1

lb.

lb.
1

c.

ground chuck steak or lean hamburger cracker crumbs

catsup
black pepper

tsp. salt

1/4 c. 1/2 c.

vinegar

3 Tbsp.
2 tsp.

1/2 c.
1
1

c.

chopped onion

brown sugar catsup Worcestershire sauce

tsp.

Mix ground chuck or hamburger, cracker crumbs and 1/2 cup catsup

Shape into small balls. Place in baking dish and pour over them a mixture made of 1/2 cup catsup, onion, pepper, salt, vinegar, brown sugar, catsup and Worcestershire sauce. Cook in moderate oven until meat balls are cooked through. Nell Colson
together.

SPINACH DIP
8 oz. sour
1

cream
soup

pkg. Knorr vegetable

mix

chopped spinach, thawed and drained c. mayonnaise or to taste

pkg. frozen
for

May be used Mix all ingredients and refrigerate overnight. sandwiches on pumpernickel bread. Helen L. Garner

CREAM CHEESE SPREAD

1
1

(8 oz.) pkg. cream cheese pkg. dried beef, chopped

1
1

small onion,
tsp.

chopped

Worcestershire sauce

APPETIZERS, RELISHES & PICKLES

Chop beef and onion and combine

erate and serve on crackers.

with other ingredients.

Refrig-

John W. Thompson

CHEESE BALL
2 (8 oz.) pkg.
1 c.

cream cheese

grated Cheddar cheese

envelope Hidden Valley buttermilk dressing mix

chopped nuts
Mix
ball

or log

cream and

cheese, Cheddar cheese and dressing mix.

roll

Shape

into

in

nuts.

Lisa Davis

VEGETABLE-CHEESE BALL OR DSP

2 (8 oz.) pkg. cream cheese 1 c. finely chopped pecans 2 Tbsp. finely chopped onion 1 (8 1/2 oz.) can crushed
1/4 c. finely
1

chopped green pepper Tbsp. seasoned salt (McCormick preferred)

pineapple

Thoroughly

Cream
place
in

pineapple, squeezing out all liquid possible. dram cheese and pineapple. Add other ingredients. Form into ball or
dish for dip.

Serve with salted crackers.

Gail T.

Bunn

CHEESE BALL
8 oz. cream cheese 1/2 pkg. Cracker Barrel sharp
1

small jar dried beef,

chopped
green onions, grated
and

Cheddar cheese

Combine
pecans.

ingredients

shape

into

ball.

Roll

in

chopped

Susie Bowers

CHEESE BALL
1
1

(3 oz.) pkg. (8 oz.) pkg.

cream cheese cream cheese

pkg. Hidden Valley buttermilk salad dressing

mix

chopped pecans
Mix
into
in

both packages of cream cheese with salad dressing mix: form

large ball or two small ones.
Roll in

one

chopped nuts and wrap

plastic

wrap.

Margaret Lisenby

63786

-3-

APPETIZERS, RELISHES & PIC KLES

DEVILED BISCUITS
1

(8 oz.)

can refrigerated

(4 1/2 oz.)

biscuits
1/4 c.

1/4 c.

margarine

can deviled ham grated Parmesan or sharp Cheddar cheese

biscuits into quarters. Arrange in two round 8-inch baking Heat together margarine and deviled ham, stirring until blended. Pour ham mixture evenly over biscuit pieces. Sprinkle with cheese. Bake at 400 for 15 minutes. Serve hot. Makes 40 appetizers or serve with scrambled eggs. Margaret Lisenby

Snip

pans.

SQUASH
6 4 3 2
1

RELISH
1/4 c. salt

large yellow squash large onions

sweet peppers
hot peppers c. cold water

2 1/2 c. vinegar 2 1/2 c. sugar 3/4 tsp. turmeric 1 Tbsp. celery seed

Grind
salt

squash,
cold

onions
Let

and peppers
stand
Put
1

in

food chopper.

Cover

with

and

water.

hour.

Drain and rinse.

Bring to

boil vinegar,

sugar, turmeric and celery seed.

boil

Add squash, peppers and

(sterilized

onions
seal.

and

10 minutes.

in

pint jars

and hot) and

Yields 6 to 7 pints.

Miriam

J.

Sims

QUICK CORN RELISH

1/4 c.

sugar

can whole kernel corn,

drained

1/2 c. vinegar 1/2 tsp. salt

1/2 tsp. celery

2 Tbsp.
1 1

1/2 tsp.

seed mustard seed

sugar, vinegar,
bring
to
salt,

chopped green pepper Tbsp. chopped pimento Tbsp. minced onion

Combine
in

celery seed, mustard seed and corn

Boil
for

saucepan;
1

a
Chill.

boil.

2 minutes.

Combine

with

remaining

ingredients.

Flavor

improves
Mildred Lee

on standing.

Yield:

about

2/3 cups.

SWEET PEPPER RELISH

12 green peppers 12 red peppers 4 hot peppers 1 bunch celery 12 large apples
2
1

lb.

onions
vinegar

1/2 qt.

2 lb. sugar 2 Tbsp. salt

1

qt.

water
Grind onions and peppers
in

Peel

and

chop

apples and celery.

-4-

APPETIZERS, RELISHES & PICKLES

Dissolve salt in 1 quart water. food chopper. Mix all ingredients and 1/2 hour. Drain. stand After draining, add sugar and vinegar. let Cook for 1 1/2 hours. Seal in hot sterilized pint jars. Makes 8
pints.

Miriam

J.

Sims

KOSHER
3 qt. water 20 to 25 medium cucumbers,

DILL PICKLES
1/2 hot
1

pepper
diii

clove garlic

soaked
1

in ice

water

2
1

overnight qt. vinegar

beads seed
grape

or

tsp. dill
jar

leaf

per

1/8 tsp.

alum
in

1/2 c. salt

Pack

hot jars; grape,

leaf

on

top.

Seal.

Ruth Clayton

BOB'S DILL PICKLES

2 1/2
lb.

small

cucumbers
dill

qt.

water

fresh

dill

heads or

seed

garlic cloves

hot red peppers

3/4 c. pickling salt

whole mustard seed alum sterilized and hot qt

or 6)

jars (5

4 c. cider vinegar

cut off blossom end. To each quart jar add 1 head or 1 teaspoon dill seed, 1 clove garlic, 1 small hot pepper, 1/2 teaspoon mustard seed and 1/8 teaspoon alum. Pack cucumIn gallon container combine bers in jars, leaving 1/2-inch head space. Pour mixture over cucumbers salt, vinegar and water and bring to boil. leaving 1/2-inch head space and adjust lids tightly. Process in
large
dill

Wash cucumbers and

boiling

water bath 10 minutes.

Bob Sims

CUCUMBER CINNAMON RINGS

large cucumbers (make 2 gal. rings) 2 c. dehydrated lime 8 1/2 c. water or more
1 c. 1

2 2

Tbsp. salt c. vinegar c. water 10 c. sugar

1 1

vinegar-water

bottle red food coloring

8 sticks cinnamon 1 pkg. red hot candies or

into rings

c.

Peel cucumbers.
of rings
in

Cut

and remove seeds.

Put 2 gallons

crock or enamel pot. Add 2 cups lime and water, enough to cover. Let stand 24 hours. Drain. Wash rings well in cool water and cover with cool water. Let soak 3 hours and dram. Add 1 cup vinegar, 1 bottle red food coloring and 1 tablespoon salt with water to cover. Heat and simmer on low heat for 2 hours. Drain.
large

63786

-5-

APPETIZERS, RELISHES & PICKLES

Make syrup
package or Cover and
1

rings

in

jars.

with 2 cups vinegar, 2 cups water, 10 cups sugar and cup red hot candy. Bring to boil. Pour over cucumbers. Drain. let stand overnight. Reheat syrup to boiling. Put Pour boiling syrup over them and seal. Nell Colson
1

<<<

Extra Recipes

>>>

-6-

r
&a\ads

t
& fauces

Salads
Additions and Garnishes
Slice hard-cooked

Tips for Tossed Salads

Always handle salad greens with
care.

eggs
ripe olives

Radishes

Chopped green or
Nut meats Pimento Green pepper
Sardines

Wash

well, drain and dry greens before storingxhill well before using.

To core lettuce, smack head stem end down on counter top. Then twist the core
out.

Anchovies Slivered cheeses Julienned ham Chicken Grated carrots

It is

better to tear greens into bite-sized pieces to avoid bruising with knife.

Cubed

celery

Onions - pickled, grated or pearl onions Tomatoes, sliced and dipped in finely chopped parsley or chives Capers Dwarf tomatoes stuffed with cottage cheese Fresh herbs - sprigs or chopped Mint leaves Cooked beets, cut into shapes or sticks Lemon slices with pinked edges and dipped in chopped parsley

Don't cut up tomatoes for a tossed salad since their juices thin the dressing and Using them only for wilt the greens. garnishing the salad bowl.
Select only firm, hard, green cucumbers.

The
if
it

skin should have a slight sheen, but

is

highly polished,

it

is

probably

waxed and should be removed.

Use wild greens such as dandelion,
texture in tossed salads.
sorrel

or winter cress for a different flavor

and

Raw

cauliflower

About Potato SaladPotato salad is best made from potatoes cooked in their jackets and peeled and marinated while still warm. Small red waxy potatoes hold their shape when sliced or diced and do not absorb an
excessive amount of dressing or

Soup AccompanimentsClear

Soups

crisp

crackers,

cheese

pastry, cheese-spread toast strips.

Cream Soups

cheese popcorn, seeded

crackers, pretzels, pickles

and
-

olives.

become
Chowders and Meat Soups

mushy.

Melba toast,

sour pickles, oyster crackers, bread

sticks, relishes, toasted garlic bread.

Copyright

1978 Fundcraft Publishing, Inc.

SOUPS, SALADS & SAUCES

HOT POTATO SOUP

4 c. diced potatoes
1
1

c.

chicken broth

medium
1/2 c.

onion,

chopped

4 Tbsp. vegetable oil

1

chopped cooked

2 tsp. parsley flakes 2 tsp. salt 1 (13 oz.) tall can Pet

chicken

evaporated milk

Coat potatoes and onions with oil in hot saucepan. Add chicken, Heat to boiling. chicken broth, parsley and salt. Lower heat. Cover. Simmer until potatoes are tender, about 30 minutes. Stir in Pet milk. Serve HOT. Makes 6 servings, 1 cup each.
Polly

Mabry

BROCCOLI SOUP
3/4 c.
1/4 c.

chopped celery chopped onion

2 c. chicken broth
1

c.

milk

2 Tbsp. oleo, melted 2 (10 oz.) pkg. chopped broccoli

1/2 tsp. salt 1/4 tsp. pepper

Saute
broth.

celery
to at

and
boil.

Bring
1/2

a
a

blender
milk,

onions in oleo in skillet. Add broccoli and Cover and simmer 5 minutes. Cool. Place in time and mix well. Pour into saucepan and stir in
Place

and pepper. Makes about 5 1/2 cups.

salt

on

low heat

until

completely heated.

Miriam

J.

Sims

PEEL-A-POUND SOUP
1

head cabbage
onions

1 1

6 large
1

pod green bell pepper large can tomatoes

bunch celery
Cut
vegetables.
are
if

Cover
Eat over

with
rice.

water and

boil

10 minutes or

until

vegetables

soft.

You may add Parmesan cheese and

Mary Frances Colson

soy sauce

desired.

HOMEMADE VEGETABLE SOUP

Begin with
corn, okra or
1 1

pint of
it

homemade soup
time
of

starter consisting

ot

tomato,

make

at

cooking.

Add:

quart tomato juice

sliced

cabbage head edges

63786

SOUPS,
3
1
1 1

SALADS & SAUCES

cubed potatoes
thinly sliced onion diced stalk celery

1/2 c.
1

dry rice

diced carrot

can Van Camp's pork and beans 3 Tbsp. brown sugar

Add any other appropriate leftovers from "fridge". Simmer all vegetables together until done. Then add precooked meat, such as sausage, beef or hamburger. Salt to taste. Is great with cornbread or
crackers.

Sammie Ussery

HAM AND
2 (19 oz.)

CANNELLINI SOUP
1/2 c.

cans cannellini

(white kidney beans),

1

2 oz. (1/2 c.) fully

1/2 c.

drained chicken broth

chopped celery cooked smoked ham, chopped

black pepper to taste

In food processor or blender puree one can of beans with 3/4 cup chicken broth. Scrape into a medium-sized saucepan; stir in remaining beans and broth, celery and ham. Bring to a boil over medium heat. Cover and simmer 15 minutes. Season with pepper. Ladle into bowls. Sprinkle with onion. Makes about 5 cups or 4 servings. Susie Bowers

JUNKYARD SALAD
1

can cherry pie filling can crushed pineapple,

drained can Eagle Brand milk

2 c. miniature
1 1

c.

marshmallows chopped pecans

(8 oz.) container frozen

whipped topping

cherry pie filling, pineapple, milk, Mix ingredients in order; marshmallows, pecans and whipped topping. Pour into 13 1/2x8 3/4 x 1
3/4-inch dish.
Refrigerate
until

set.

Lila

Weathersbee

FRUIT
1
1

SUPREME
2 Tbsp. lemon juice 1 box instant lemon mix (use dry) 2 bananas, sliced

1 1

can pineapple chunks can Mandarin oranges can fruit cocktail can coconut
Slice
in

pudding

bananas
fruits.

just

before

serving.

Mix together and

Trail

chill.

Do

not drain

Carolyn

-8-

SOUPS,

SALADS & SAUCES

YUMMY SALAD OR DESSERT

1

medium-size container Cool

pkg. frozen strawberries (in

1
1

Whip can Eagle Brand milk (No. 2) can crushed pineapple,

Mix
Eagle
x 9-inch

syrup)
4
juice

medium bananas, diced

all

and

Brand

milk

and

strawberries
into

(partly

thawed),

Cool Whip thoroughly. Add frozen pineapple and juice and bananas. Pour

13

Pyrex dish.

Freeze.

Sarah Lee

STRAWBERRY SALAD
1 1/2 c. boiling water 2 pkg. strawberry jello 1 to 1 1/2 pkg. frozen 1 c.

crushed pineapple
pecans, chopped sour cream

1/2 c.
1 c.

strawberries

may be added to sour cream. Chill until slightly congealed. add berries. Add pineapple and nuts and put 1/2 of mixture in mold or Pyrex pan. Chill. When set, fold sour cream into remaining mixture and pour over the Serves 12. jello which is already set. Cindy Beane
Note:

little

Cool Whip

Fix

jello

and

GREEN SALAD
2 boxes lime jello 2 c. hot water
1
1

1
1 1

small can crushed pineapple

c.

broken pecans

diced pimento (3 oz.) bar cream cheese

small
jar

small carton whipped topping

Make up
in

jello

with

hot water. slowly

Let this cool.

until

pineapple

and

heat

not

in

lumps.

Mash cream cheese Add this to jello

Congeal overnight.

mixture.

Add

pimento,

nuts

and whipped topping.

Serves 12

to 15.

Margaret Skidmore

APRICOT CHEESE SALAD

1

(20 oz.) (29 oz.)

can apricots, can crushed

drained and chopped

1

juice from apricots and pineapple with water to make 3 c.

3/4 c. miniature

pineapple, drained 2 (3 oz.) pkg. orange gelatin

marshmallows

Topping:
1/2 c.

sugar

2 Tbsp. butter

63786

-9-

SOUPS, SALADS & SAUCES

1

egg

2 c. whipped topping
3/4 c.

3 Tbsp. flour 1 c. apricot or pineapple juice

Chill
fruit
fruit.

grated Cheddar cheese

Dissolve
topping.

gelatin

in

hot juice

and water.

Fold

in

and
firm.

marshmallows.

Pour
sugar,
Stir

into a

9 x 13-inch glass dish and

in

chill

until

Add

Topping:
boiler.

Combine
until

egg, flour and juice

in

top of double
in

Cook

thick.

butter.

Let cool.

Fold

whipped

topping and spread over gelatin.

Sprinkle with

Cheddar cheese.

Alma Rutledge

ORANGE SHERBET SALAD

(6 oz.) pkg.
c.

orange gelatin

1 1

c.

boiling water

(8 oz.)

heavy cream, whipped can crushed

pt orange sherbet can Mandarin oranges,

drained

1 c.

pineapple, drained small marshmallows

gelatin in hot water. Add sherbet and mix well. When add orange pieces, pineapple and marshmallows. Fold in whipped cream. Pour into 1 1/2 to 2-quart mold. Chill until set. Mildred Lee

Dissolve

partially

set,

CORN CHOWDER
1

c.

1/2 c.

chopped onion chopped celery

2 chicken flavored bouillon

cubes
tsp. salt 1/4 tsp. pepper 1/4 tsp. dried whole
1

2 Tbsp. margarine, melted

3
1

c.

corn peeled and cubed potatoes 1/2 c. water

1/2 c.

thyme

2 c. milk
1

c. half
until

and

half
Stir
in

Saute
rine,

onion

and celery
15

in

butter

tender.

margaCook,

corn,

potatoes,

water, bouillon cubes, thyme, salt and pepper.

Cover and
stirring

simmer

minutes.

Add

milk

and

half

and

half.

constantly

until

thoroughly heated. Betty Shankle

ORANGE-PINEAPPLE SALAD
2 small
1

boxes orange

jello

1 1

hot water c. cold water (6 oz.) can frozen orange juice concentrate
c.

small can Mandarin oranges, drained 2 small boxes vanilla instant

1

pudding
2 c. cold milk 1 (8 oz.) carton Cool

large can crushed pineapple and juice

Whip

Dissolve

both

boxes

of

jello

in

the hot and cold water.

with juice

Add
and

thawed

orange juice concentrate.

Add crushed pineapple

-10-

SOUPS,

SALADS & SAUCES

oranges, drained. Mix well and gel in refrigerator. When has thickened, top with the following: mix both boxes pudding cups cold milk until thickened. Fold in Cool Whip. This is a

Mandarin
mixture
with

very refreshing

summertime

salad.

Pam

Lisenby

PINEAPPLE CHIFFON SALAD

1

small can crushed pineapple

(8 oz.)

carton Cool Whip,

2 (3 oz.) pkg. peach jello 2 c. buttermilk

thawed

Place
boil.

crushed
gelatin
until

pineapple

with juice in

saucepan and

bring to a

Add
Chill

and

stir

until

dissolved.

Add

buttermilk

and Cool

Whip.

set.

Pam

Lisenby

BLENDER CONGEALED SALAD

1 1
1

c.

(16 oz.) can pears juice from pears (3 oz.) box lime gelatin

(8 oz.) pkg. cream cheese (8 oz.) carton lemon yogurt

Drain pears.
1

Boil

cup

of

pear juice (add enough water to

in

make
slight-

cup,

if

necessary).
into

Dissolve gelatin
container.

boiling

juice,

cool

ly,

then

pour
at a

blender
until

Turn
blend.

on

blender for a few

seconds
yogurt
into

medium speed. Add pears and

blend
light
in

Add cream cheese and

Pour

and

color and thoroughly blended.

dish

and

refrigerate until firm.

May

also use lemon, strawberry

or tropical fruit flavored gelatin.

Elisabeth Penry

CRANBERRY SALAD
1 large pkg. cherry jello 2 c. boiling water 1 large can whole berry 1

1 1

large can crushed pineapple with juice c. diced celery

c.

cranberry sauce

sugar

1 c.

chopped pecans
Cool and

Mix jello, sugar and cranberry sauce in boiling water. add other ingredients. Refrigerate until congealed. Jean Riggins

CRANBERRY SALAD
1/2 lb.

raw cranberries, ground c. sugar

pkg. cherry jello

c.

orange juice

small can crushed pineapple 3/4 c. crushed nuts 1 c. celery, cut fine
1

63786

-11

SOUPS,
1

SALADS & SAUCES

pkg. plain gelatin

pinch of salt
2 Tbsp. cold water
cranberries

1/2 c. boiling

water

Mix
time,

ground

and sugar and

water.

let

stand

hour.

Mean-

which has been dissolved in 2 tablespoons cold water. When jello is cool, mix all ingredients together. Pour in mold which has been sprayed with Pam. Can be made several days ahead. Keep refrigerated. Serves 12. Miriam J. Sims
dissolve
jello

in

boiling

Add

gelatin

CRANBERRY SALAD
1

qt cranberries

2 oranges 2 apples
1 c.

2 (3 oz.) pkg. cherry jello 2 1/2 to 3 c. boiling water

1

c.

chopped pecans

sugar

(skin and pulp) and cranberries or chop fine. Grind oranges Coarsely chop apples. Add apples and sugar to cranberry mixture. boiling water. Thoroughly dissolve jello in Cool. Add to mixture.
Stir in nuts.

Pour

into

molds and

chill.

Jo Avett

CRANBERRY SALAD
1 (8 oz.) pkg. cream cheese 2 Tbsp. salad dressing or

mayonnaise
2 Tbsp. sugar
1

(81/4 oz.) can crushed pineapple 1/2 c. chopped nuts

1

9 oz.

Cool Whip

(8 oz.)

can cranberry sauce

all

Mix

ingredients together

and put

in

cupcake cups and

freeze.

Let thaw 30 minutes before serving.

Ann Lowder

BLUEBERRY SALAD
2 pkg. raspberry gelatin 2 c. boiling water 16 oz. frozen blueberries 1 large can crushed pineapple 1 (8 oz.) pkg. cream cheese
1/2 c.
1

sugar
sour cream

(8 oz.) carton 1/2 tsp. vanilla

1/2 c.

chopped nuts
Add
Pour

Dissolve
until

gelatin

in

boiling

water.
stir

blueberries
into

and

stir

melted.
dish.

Add pineapple and

Chill

well.

shallow rectan-

gular

at

least

2
in

hours.
vanilla

together

until

fluffy.

Blend

cream cheese and sugar Stir and sour cream. Spread over
Chill

gelatin mixture. congealed Cut irTto squares.

Sprinkle top with nuts.

thoroughly.

Lucy

A. Lanier

12-

SOUPS,

SALADS & SAUCES

BLUEBERRY SALAD
Filling:

(No. 2) can crushed

pineapple, not drained (No. 2) can blueberry pie

2 pkg. grape jello 2 c. boiling water

filling

Topping:
1

(8 oz.) pkg.

cream cheese

1/2 c.

sugar

1/2 pL sour cream 1 tsp. vanilla

nuts

Let

filling

congeal

in

refrigerator

and

blend

topping

and

spread.

Ann Lowder

MOLDED VEGETABLE RELISH

2 (3 oz.) pkg. gelatin
1

lemon

or lime

4 tsp. grated
1 1

onion

c. c.

shredded cabbage
grated carrot

1/2 tsp. salt 1/2 c.

2 c. boiling water
1

1/2 c. sliced celery

cold water

6 Tbsp.
1/4 c.

4 Tbsp. vinegar

chopped green pepper chopped pimento

water.

Dissolve
dish.

gelatin

and

salt

in

boiling

Put

into

casserole

Add
for

cold

water, vinegar and onion.

(Sliced green onion can be

until

used

more
in

texture

and
olives,

taste.)
until

Chill

thickened.
least
etc.

Fold

vegetables.

Chill

firm;

at

hours.
Yields

Garnish
to 8

if

desired with

carrot

or

radish

curls,

generous servings.
Nita

Bunn

CELERY NUT SALAD

1

(No. 2) can

crushed

1/4 tsp. salt 1/2 c.

pineapple
1

pkg. lime jello

2/3 c.
1

1/2 c.
1/2 c.

grated American cheese

c.

chopped celery chopped walnuts whipped cream

chopped pimento

1/2 c. sliced olives

Drain heat. Add jello until dissolved. pineapple juice and Chill until firm. Cool and add other ingredients and pour into mold. Margurette Quinn

63786

-13-

SOUPS,

SALADS & SAUCES

CUCUMBER SALAD
6 02. lime jello
1

small can crushed pineapple

Tbsp. lemon juice

c.

mayonnaise
and

and juice 2 c. boiling water

1 c.

finely

chopped cucumbers

Mix
until

jello

water.

Add

other

ingredients and refrigerate

firm,

then serve.

Mary Louise Colson

ENGLISH PEA SALAD

16 oz. peas (fresh, frozen or

canned), cooked
2 stalks celery, chopped 3 oz. sharp Cheddar cheese, grated

1/2 c. salad cube pickles 2 hard-boiled eggs, chopped 1/2 c.

mayonnaise

Combine
in

bowl.

peas, celery, cheese, pickle cubes, eggs and mayonnaise Serve on lettuce or garnish as desired. Mary Jean C. Mauldin

SAM'S POTATO SALAD

8 potatoes 1 stalk celery, diced
1

carrot, grated

3 boiled eggs, diced 2 tsp. mustard 2 radishes, diced

onion, diced

mayonnaise
1/4 c. pickle juice

3/4 c.

sweet pickles, diced

potatoes.

Bon
Stir

together
taste.

pickle juice with

in

to

Store

and dice. Add other vegetables. enough mayonnaise to be cieamy. Salt refrigerator. Best served after has been refrigerCool,
peel

ated overnight.

Sam
IRISH
4
c.

Ussery

POTATO SALAD
1/2 c. 3/4 c.
1

peeled, cubed and cooked

potatoes 6 hard-cooked eggs 1 c. diced ham

1

chopped onion or 2 Tbsp. minced onion

mayonnaise

c.

1/2 c.

chopped celery chopped olives

Tbsp. lemon juice 2 tsp. sugar

1/8 tsp.

pepper

In large bowl combine potatoes, chopped eggs, ham, celery, onion and olives. In small bowl combine remaining ingredients. Gently fold Gently press into 1 1/2-quart container. Cover in mayonnaise mixture. and chill until firm. Keep cool until ready to serve. Lucy A. Lanier

-14-

SOUPS,

SALADS & SAUCES

HOT ORIENTAL SALAD

2 Tbsp. salad oil
1/2 c.

onion, sliced 2 c. sliced fresh mushrooms 2 c. sliced celery 2 green peppers, cut into
1 1

medium

chicken broth (maybe more)

2 Tbsp. cornstarch
1

1/4 tsp. salt

chunks can water chestnuts, sliced and drained (6 oz.) pkg. snow peas
(5 02.)

2 Tbsp. water 2 Tbsp. soy sauce

1
1

c.

bean sprouts, drained

to 2 c.

cashews
peppers,

Heat
nuts,

oil

in

large

skillet.

Add

onions,

celery,

chest-

and mushrooms. Stir-fry over high heat until all are coated with oil and crisp-tender. Add broth; cover and cook 5 well minutes. Meanwhile, mix cornstarch, salt, water and soy sauce. Stir

pea

pods

until

smooth.

Stir

into

vegetables.

Add

more
Trail

broth
8.

if

necessary.

Stir in

bean sprouts and nuts.

Heat through. Carolyn

Serves

BEAN SALAD
1

1
1

can green beans can wax beans can kidney beans

1/2 c. oil 1/2 c.

1

vinegar

c.

chopped red cabbage

sugar

1/2 c.
1/2 c.

chopped onion green pepper, chopped

all

1/2 c.

Drain

beans
sugar,

and
salt.

mix.

Add

onion, pepper and red cabbage,

on.

Mix

1/2

cup

pepper, vinegar ana

C.
J.

Pour over beans.

Let marinate overnight.

Clayton

CORNED BEEF SALAD

1

(3 oz.) pkg.
c. c.

lemon

jello

1 1

c.

celery,

chopped

3/4 c.
1
1 1

cold water boiling water

beef,

green bell pepper, diced 3 hard-cooked eggs, chopped

c.
1

(12 oz.)

mayonnaise can corned shredded

Dissolve
jello

small onion, chopped (2 oz.) jar pimento, drained

and chopped
in

boiling

water
into

Add cold water and

shallow baking dish.
is

all

other

ingredients.

Mix

well.

Pour
If

cut into squares and serve.

dressing

desired,

mix

with

mayonnaise.

Place spoonful on top of

and chop cucumbers and each square just before

Let set

serving.

Betty Shankle

63786

-15-

SOUPS,

SALADS & SAUCES

TOSSED SALAD
1

head lettuce

green peppers
salt

cucumbers
spring onions
Chill

tomatoes
lettuce

Slice

one head of cucumbers, spring

peppers.
until

onions
lightly

and chop into medium-sized chunks. and tomatoes. Add a few slivers of
with
salt.

green
dressing
toss

Sprinkle

Let with
1

mixture

stay

in

refrigerator

ready

to

serve.

Sprinkle
oil

made

by using 2 parts

Wesson

and

a simple French part vinegar, and then

lightly

before serving.

Brian

Bowers

SPINACH SALAD
1

lb.

fresh spinach, torn

in

1/2 lb.
1

bacon, cooked and

bite-size pieces

crumbled
or 2 tomatoes, cut in
bite-size pieces

3 hard-boiled eggs 1/2 lb. fresh mushrooms, washed and sliced

salad croutons dressing of your choice

together except croutons,

Toss be added

all

ingredients

Croutons should

to individual servings,

as they get soggy. Jennifer Hooks

BROCCOLI SALAD
1

bunch broccoli

1/2 c.
1 tsp. 2/3 c.

chopped

olives

4 hard-boiled eggs,
1

chopped small onion, chopped

(optional)

1/4 c. pickle relish

lemon juice mayonnaise

Cut
into

Wash
Drain

broccoli,
in

peel
towel.

off

tough
in

skin.

bite-size

pieces,

thoroughly
Chill

Place

bowl.

Add remaining

ingredients.

Mix

lightly.

before serving.

Mildred

Norwood

FAVORITE COLE
2 to 2 1/2
c.

SLAW
and pepper mayonnaise

shredded cabbage

salt

1/2 c. sugar 1/2 c. vinegar

3/4 c.

Mix

all

ingredients

except

mayonnaise,
Mildred

Refrigerate.

Before

serving add mayonnaise and mix well.

Norwood

-16-

SOUPS,

SALADS & SAUCES

TEXAS SLAW
1 1

medium cabbage, grated medium green pepper, finely

chopped
large onion, finely
carrot, grated
c.

1/2 c. salad oil 1/2 c. vinegar

1 1 1

chopped

sugar

2 Tbsp. chopped parsley 1 tsp. salt 1/2 tsp. dry mustard 1/4 tsp. pepper

The
Beat
until

day

before serving, put cabbage, green pepper,

In

carrot in mixing bowl.

onion and another bowl, combine remaining ingredients.

lightly.

smooth and blended. Pour dressing over vegetables Cover and refrigerate overnight. Serves 12. Mary Jane Komlos

and toss

MARINATED SLAW
cabbage pepper 2 onions 2 c. sugar
1

large

bell

3/4 c. salad oil 1 tsp. dry mustard 1 tsp. celery seed

1

c.

vinegar

Tbsp. salt Tbsp. plus

mix.

tsp.

sugar
sugar
bring
(I

Chop cabbage, peppers and onions and

use
boil.
1

Add 2 cups
in

Place remaining ingredients Pour boiled mixture over cabbage.

cup).
stir

in

a saucepan and
airtight
Will

to

Seal

container.
refrigerator

Do
for

uncover a week or more.

not
or

for

at

least

4 hours.

keep

in

Lucy

A. Lanier

24
1

HOUR SLAW
1 1

1/2 c.

vinegar

c. oil

3/4 c.
1

sugar Tbsp. mustard

tsp. salt

tsp. celery

large

seed head cabbage, shredded

onions, sliced
boil.

medium

Bring

vinegar, sugar, mustard and salt to a

in
oil.

Remove
bowl.

from
hot

heat

and stir mixture over it.

Place cabbage and onion

in

in

Pour

Cover and place

ready to use. Mary Ethel Clayton

refrigerator
until

SLAW
1 1 1

head cabbage sweet pepper pt. tomatoes, cooked

Cut

1/2 c.

sugar

1/2 c. vinegar salt and pepper

up cabbage and pepper.

Heat sugar and vinegar.

Add toma-

63786

17-

SOUPS,
toes
to
in

SALADS & SAUCES

vegetables.

cabbage

and pepper.

Pour vinegar mixture over

Keep

refrigerator.

Nancy Lisenby

SLENDER BLENDER DRESSING

1

c.

cottage cheese

2 Tbsp. vinegar

1/2 c. buttermilk

Whirl
1/2 cups.

all

ingredients in blender until smooth. Yields about Serve over crisp summer vegetables. Sarah C. Skidmore

RUSSIAN SALAD DRESSING

1

(10 3/4 oz.)

can tomato

1 1 1

soup, undiluted
1/2 c.

small onion, finely chopped Tbsp. Worcestershire sauce

J

honey
vegetable vinegar
oil

1/2 c.
1/2 c.

tsp. dry mustard tsp. paprika 1/2 tsp. salt

1

Combine

all

ingredients,

mixing well. Yield: 2 3/4 cups. Jennifer Hooks

J

BARBECUE SAUCE
3/4 c.

catsup

tsp. celery

seed

3 Tbsp.

brown sugar
sauce
in

1/2 tsp. chili

1/2 tsp. salt

powder
pepper sauce be
grill.

1/2 c. vinegar 2 Tbsp. Worcestershire

2 to 3 drops red

Mix

all

ingredients

medium

mixing

bowl.

Can

used

for

chicken, pork or beef

in

the oven, crock-pot or on the Jennifer Hooks

18-

r
TWauv. Q\staes

Common Kitchen Pans to Use as Casseroles

WHEN THE RECIPE CALLS FOR:
4-cup baking dish:
A

9-inch pie plate 8 x IVi-inch layer-cake

7

3/8x3

pan -C 5/8 x 2>/4-inch loaf pan -A

6-cup baking dish: 8 or 9 x HVi-inch layer-cake pan -C

10-inch pie plate
8'/2

x 35/8 x 25/8-inch loaf pan -A

8-cup baking dish: 8 x 8 x 2-inch square pan -0 11 x 7 x VA-inch baking pan 9 x 5 x 3-inch loaf pan -A
10-cup baking dish: 9 x 9 x 2-inch square pan ll 3/4 x 7V2 x l 3/4-inch baking pan -D 15 x 10 x 1-inch jelly-roll pan 12-cup baking dish or over: 13 '/2 x 8''2 x 2-inch glass baking pan 13 x 9 x 2-inch metal baking pan 14 x 10 Vz x 2V2-inch roasting pan

12 cups 15 cups

19 cups

TOTAL VOLUME OF VARIOUS SPECIAL BAKING PANS

Tube Pans:
7^2 x 3-inch "Bundt" tube -K 9 x 3V2-inch fancy tube or "Bundt

6 cups

pan

-J or

K
-1

9 cups
12 cups
12 cups 12 cups

9 x 3 i -inch angel-cake pan 10 x 3 3/4-inch "Bundt" or

"Crownburst" pan -K
9 x 3 Vz -inch fancy tube -J 10 x 4-inch fancy tube mold
(kugelhupf) -J
10 x 4-inch angel-cake pan
-1

16 cups 18 cups

Melon Mold: 7x5'/2X 4-inch mold - H

Spring-Form Pans: 8 x 3-inch pan -B 9 x 3-inch pan -B
Ring Molds: 8 /2 x2 /4-inchmold-E 9 /4x2 3/4-inchmold-E
1 1 1

6 cups
12 cups 16 cups
41/2

cups 8 cups

Charlotte Mold:

6 x 4 Va -inch mold -G
Brioche Pan: 9'/2 x 3 '/4 -inch pan -F

IVi cups

8 cups

Copyright

1978 Fundcraft Publishing, Inc.

MAIN DISHES
CHICKEN DIVAN
2 c. cooked chicken 1 pkg. broccoli spears (frozen or fresh)
1 c.

grated Cheddar cheese

2/3 c. heavy cream 1/2 c. mayonnaise 1/4 tsp. Tabasco sauce 1/3 c. Parmesan cheese

1/4 c.

chopped onions

crumbs

spread broccoli Spray 9 x 13-inch dish, over. Add chicken, onions and Cheddar cheese. Mix together mayonnaise, cream and Tabasco sauce. Pour over chicken-broccoli mixture. Sprinkle with Parmesan
cheese, then sprinkle with crumbs.

Bake

at

350

for

25 minutes.

Ella H.

Maner

CHICKEN DIVAN
3 chicken breasts (whole) 2 pkg. frozen broccoli 1 can cream of chicken soup
2/3 c.

1/3 c. milk
1/2 c. 1 tsp.

grated cheese

lemon

juice

mayonnaise
chicken
breasts and

1/4 to 1/2 tsp. curry

powder
broccoli
until
in

Cook
almost
casserole.

remove
and

tender; place broccoli

meat. chicken in

Couk

alternate

layers

Combine

all

remaining ingredients and pour on top.

Bake 30

minutes

at

Note:

350. Serves 8. Reserve some cheese and place on top with bread crumbs.
Polly

Mabry

CHICKEN BROCCOLI DIVINE

4 chicken breasts,
1

deboned

1 1

1
1

onion, sliced c. diced celery

tsp. salt
c.

1
1

and pepper

lemon juice powder can cream of chicken soup c. shredded Cheddar cheese
tsp. tsp. curry

1 1

pkg. broccoli

1/4 stack crackers,

crushed

mayonnaise

2 Tbsp. butter

Cook chicken,
tender.
broccoli that has
li.

onion,

celery,

salt

and

pepper

until

chicken

is

Line the bottom of a

large

casserole

dish with a

package

of

been mayonnaise, mixture over chicken. butter. Bake in 350

Mix

defrosted.

lemon

juice,

Lay chicken breasts over the broccocurry powder and soup. Spread

Top
oven

with a mixture ot cheese, cracker

for

crumbs and

30 minutes. Ginger Colson Marianne Bumgarner-Davis

63786

-19-

MAIN DISHES

CHICKEN BROCCOLI CASSEROLE

1/2 stick butter
1

1 c.
1

Minute

rice,

uncooked
soup,

onion, chopped chicken, cooked,

can cream

of

mushroom

boned and

chopped
1

(10 oz.) pkg. chopped broccoli, cooked

undiluted 1/4 c. water 1/2 c. grated sharp cheese

Saute onion and

dish
all

butter.

Mix together

ingredients.

Bake

at

350

for

in large greased casserole approximately 40 minutes.

Shirley Cagle

CHICKEN-BROCCOLI QUICHE
chopped broccoli chopped cooked chicken 1/2 c. chopped onion 1 c. shredded Cheddar cheese 1/2 c. Swiss cheese
1

pkg. frozen

eggs
Nature's Seasons salt Bisquick

c.

1/3 tsp.
1/2 c.
1

c.

milk

Put
processor,

milk,

Bisquick,
for

seasoning
2 minutes.

salt

and eggs

in

blender or food

blending

Mix cooked broccoli with chicken,

shredded cheese (save some cheese for topping). Place in pour milk and egg mixture over and put rest of cheese on Bake at 325 until knife inserted halfway between center and edge top. comes out clean, about 35 minutes.
onion

and

quiche

plate;

Ella H.

Maner

CHICKEN STEW
3 3
1

medium potatoes medium onions

frying size chicken

1
1

can cream-style corn can tomatoes

qt.

milk

Dice potatoes and cook

frying sized chicken, cut up.

in

water

to
until
1

cover,

30

Steam

very tender.
quart milk.

can cream-style corn,

to taste.

can tomatoes and

Add 1 Then add one Simmer. Season

minutes.

Sarah C. Skidmore

CHICKEN AND DUMPLINGS

1

(3 lb.)

chicken

egg

4 c. plain flour 1 tsp. baking powder salt to taste

Boil

2 c. chicken broth shortening size of walnut

chicken

in

large

pot

in

1/2

quarts of water
to

until

very

tender.

Remove
flour,

Mix

chicken from bones and reserve. baking powder, salt, egg and shortening
-20-

broth to

MAIN DISHES

make

stiff

Drop one
chicken.

at

dough. Roll a time

thin
in

and cut
broth

in

strips

1-inch wide and long.

until

boiling

and cook

tender.

Stir

in

Mary Frances Colson

CHICKEN AND DUMPLINGS

1 1

chicken or parts (12 oz.) pkg. Southern-style dumplings

2 cans
1

cream

of chicken

soup

small can evaporated milk

broth.

Salt

Cook chicken and take off bone. Cook dumplings Add more water as needed. Add chicken, soup and and pepper to taste.
Sarah Lee

until

milk.

done in Simmer.

CHICKEN
2 or 3 c. chicken,

PIE

cooked and

chopped
1 1

1/4 c.

chicken broth

can cream of celery soup or chicken soup stick margarine

In

1 c. plain flour 2 tsp. baking powder 1 tsp. salt 1/4 tsp. pepper 1

c.

milk

and
ly,

saucepan heat chicken broth and soup to boiling. In separate saucepan melt margarine. ingredients (flour, baking powder, salt and pepper). Add
set aside.
stirring

Add chicken
Stir
in

drv

milk gradual-

well

until

slightly

thickened.
flour
until

Place

chicken
over

9 x 12-inch baking dish.

Bake

at

425

for

Pour 30 minutes or

mixture

mixture in a chicken mixture.

brown.

Makes

6 to 8 servings.

Joyce Reid

CHICKEN POT
1

PIE

(3 lb.) chicken,

cooked

margarine 1 (16 oz.) can Veg-AII 2 3/4 c. chicken broth

1/2 stick

can cream of celery soup or your favorite soup

c.
c.

1 1

self-rising flour

milk

over

Melt margarine and pour Put in large pan. can of mixed vegetables. Spread over margarine. Bring to 1 boil can of soup and 2 3/4 cups chicken broth. Set aside Mix cup self-rising flour and 1 cup milk. Pour over vegetables. Then pour soup and broth over all. Cook at 350" until done (depending on size of pan).

Cut up chicken meat.

chicken.
Drain

Ethel Blalock

63786

-21

MAIN DISHES

BRUNSWICK STEW
4 fryers,

cooked, deboned and

small pieces ground beef

cut
7 1/2
1

in
lb.

1/2 gal. fresh oz.) cans

corn or 4 (16

pt chopped onions 1/2 gal. fresh limas or 4 (16 oz.) cans

In

1 gal. cooked tomatoes salt and pepper to taste

large container place beef

until

color changes. often to

stirring

and small amount of water and cook ingredients and cook for 3 hours, keep from sticking. Will make 4 gallons.

Add

all

other

Bob Sims

BRUNSWICK STEW
1 (3 lb.) fryer 2 lb. potatoes 2 medium cans tomatoes 2 small cans butter beans 1
1

stick margarine

1/4 c.

sugar

small can cream-style corn (12 oz.) can tomato juice

Boil

and pepper to taste Worcestershire sauce to taste Texas Pete sauce to taste
salt

chicken

until

tender.
to

If

boiled

the day
in

before stew

is

to

be

prepared,

allow

chicken

remain

broth overnight.

Remove

broth and bone. Cook potatoes in broth, remove and mash. Heat other vegetables in broth, remove and mash. Place all ingredients Simmer for 1 hour, stirring often. May be frozen. in an 8 quart pot.

chicken from

Makes

7 to 8 quarts.

Randy and Brian Bowers

CHICKEN CASSEROLE
4 c. cooked,
1

c. rice,

chopped chicken cooked in chicken

can cream
undiluted

of

mushroom

soup,

broth small jar chopped and drained pimentos small can sliced mushrooms
In

(3 1/4 oz.) pkg. toasted

slivered
1

c.

almonds seasoned chicken broth

layers beginning all ingredients in greased casserole put and almonds. Pour broth mushrooms, chicken, pimentos, soup with rice, 350 in oven. Serves 8. all minutes and bake 45 over Miriam J. Sims

CHICKEN CASSEROLE
can cream of celery soup can cream of chicken soup 2 lb. cooked chicken breast,
1
1

1 1 1

c.

chicken broth
buttermilk black pepper

stick margarine
c.

boned
1

1/2 tsp.

c.

self-rising flour

-22-

MAIN DISHES
Place chicken
in

bottom

of

13-inch
Sprinkle

dish.

Heat

soups and

broth together, pour over

chicken.

with black pepper.

margarine, mix flour and buttermilk.

Add
8.

flour

Melt mixture with margarine.

at

Serves Drizzle over other ingredients. minutes or until crust is brown.

Bake

400

for

25 or 30

Onie Upchurch

CHICKEN CASSEROLE
1

pkg. Pepperidge

Farm

1 1

cornbread dressing stick margarine can cream of mushroom soup

4 large

can cream of chicken soup chicken breasts or 1 chicken

Stew chicken.
broth, melt

Do

not

salt.

Pick

off

bone and

set aside.
In

Save

margarine and
with a

stir

into

dressing crumbs.

a greased pan

(13 x 9-inch) put a layer of

of

chicken,
of broth

then a layer of crumbs, a layer

mushroom soup

can

can of broth. minutes to 1 hour.

with a

Top

with

and a can of cream of chicken soup crumbs and bake at 350 until brown, 45
Melisa Isenhour

CHICKEN CASSEROLE
2 to 3 c.
1/2
1

cooked chicken,

green pepper

diced up

1/2 c. celery
1

box spaghetti small onion

can cream

1/2 c.

of mushroom soup mushrooms

Cook onions, pepper and

dish

celery

in

butter until tender.

Grease

and layer spaghetti (partially cooked), chicken, onion, pepper and celery mixture. Pour soup over and cook for 30 minutes in 350 oven.
Polly

Mabry

TACO
1 1

PIE
1
1

lb.

hamburger
water

pkg. taco seasoning mix

1/2 c.

1
1

2 Tbsp. ketchup 1 pie crust

crushed corn chips sour cream c. sharp Cheddar cheese medium onion
1/2 c.
c.

Crumble corn chips

over corn chips.

in

bottom

of

unbaked

pie shell.

Cook hamin

burger, add taco seasoning, water, ketchup and onion.

Put

pie shell

cheese.

Add sour cream and cheese. Crumble corn chips over Bake 20 to 25 minutes at 375.
Marianne Bumgarner-Davis Ginger Colson

63786

-23-

MAIN DISHES

TACO
1 1
1 1
1

PIE
Tabasco sauce to taste salt and pepper to taste 1 bag Doritos cheese flavored
tortilla chips grated Cheddar cheese

lb. ground chuck can taco sauce

chopped beans small can tomato sauce tsp. chili powder

onion,

can

chili with

ground chuck; add other ingredients. Simmer for 30 Spread tortilla chips in bottom of 9 x 14-inch dish; add mixture. Top with grated Cheddar cheese and pop into oven until cheese Top with lettuce and tomato. Freezes well. melts. Shirley Cagle
minutes.

Brown

ONE DISH HAMBURGER AND MACARONI

1 1
1

lb.

ground beef

Tbsp. parsley

large onion, sliced green pepper, sliced

2 tsp. oregano 1 (15 oz.) can tomato

1

sauce

1 c.

short cut macaroni,

can water

uncooked
2 Tbsp. Worcestershire sauce

2 tsp. garlic salt

Brown ground beef and drain off fat. Brown onion and pepper. is transparent. Add tomato sauce, water Add macaroni and stir until and seasoning. Cover and simmer 20 minutes. Let stand covered for 5
it

minutes with heat

off.

Claudette Kayler

ENGLISH BEEF POT

(For the Crock-Pot)

PIE

beef round steak, cut into 1-inch cubes 3 Tbsp. flour 1 tsp. salt 1/8 tsp. pepper 2 medium carrots, pared and sliced
2
lb.

potatoes, peeled and sliced 1 large onion, thinly sliced 1 (16 02.) can whole tomatoes Biscuit Topping
3

medium

Combine flour, salt and pepper crock-pot. Place steak cubes in and toss with steak to coat thoroughly. Stir in remaining ingredients except Biscuit Topping and mix thoroughly. Cover and cook on low
setting for 7 to 10 hours.

One
425.

hour before serving,

remove meat and vegetables from crock1/2

pot and pour into shallow 2

quart

baking

dish.

Cover meat mixture

with Biscuit

Topping.

Bake

Preheat oven to for 20 to 25

minutes.

Yields 4 servings (about 2 1/2 quarts).

-24-

MAIN DISHES
Biscuit Topping:

2 c. flour
tsp. salt 3 tsp. baking
1

1/4 c. shortening 3/4 c. milk

powder
until
stir

in Mix dry ingredients. Cut shortening coarse cornmeal. Add milk all at one time; floured board; roll out to cover baking dish.

mixture
well.

Pat

resembles out on

Marianne Bumgarner-Davis Ginger Colson

ONE POT CASSEROLE

2 2
1

lb.

hamburger

3 cans vegetable soup

1 c.

medium

onions, grated bell pepper, finely chopped

salt

catsup and pepper

to taste

onions and pepper until meat loses and becomes crumbly. Drain off any fat that accumulates. Add soup, catsup, salt and pepper. Put in 2-quart casserole. Bake at 375 about 15 or 20 minutes. Before serving, sprinkle top of casserole
its

Saute hamburger with chopped

red color

with paprika, parsley or cheese.

Susie Bowers

CASHEW NUT BEEF CASSEROLE

1

lb.

noodles

2 (3 oz.)
1
1

3 large onions, chopped 2 lb. ground beef 2 cans mushroom soup 1 large can evaporated milk

cans chow mein noodles lb. sharp cheese, grated can cashew nuts

Heat Cook noodles; saute beef and onions, stirring until done. soup and milk together and add to beef mixture. Place layer of noodles Sprinkle layer of and layer of beef mixture in large casserole dish. cheese on top. Bake 20 minutes at 350. Top with chow mein noodles and nuts. Place under broiler for a few minutes. Watch closely. Margaret Lisenby

SWEET AND SOUR MEAT LOAF

Sauce:
1 1

(18 oz.)

can tomato sauce

1/4 c.
1

brown sugar
Worcestershire sauce

Tbsp. mustard 1/4 c. vinegar

tsp.

63786

-25-

MAIN DISHES
Meat:
2
1
lb.

hamburger

1 1 1

pkg. Zesta crackers,

Tbsp. Worcestershire sauce medium onion

tsp. salt

crumbled eggs

pepper to taste

Mix sauce ingredients and set aside. Mix together meat mixture. Add 1/2 of sauce mix. Cook 45 minutes at 375. Drain grease. Pour remaining sauce over meat loaf and bake 15 minutes. Linda Robinson

MEAT LOAF
2 lb. ground beef 2 small eggs 1 pkg. Lipton onion
1

2 Tbsp.

soup mix

can tomato soup each brown sugar, mustard and vinegar

water
of

c.

oatmeal
Mix meat, eggs, soup mix and

1/2 c.

1/2

can
Baste

soup.

Make

into

two
in

loaves.
jar.

Mix rest of tomato soup, Pour over loaves in baking

for
1

sugar, mustard, vinegar and water

pan.

occasionally.

Bake

at

350

1/2 hours.
Virginia Lee

HAMBURGER CASSEROLE
2
1 1 1

c.

uncooked noodles
ground steak

c.

grated sharp Cheddar

(heaping)
lb.

cheese
2 tsp. margarine 2 c. water
1
1

can tomato sauce can corn

small onion can pitted black olives

Brown ground steak and onion in butter until red is out of meat. Add meat, tomato sauce and 1 cup of water. Add noodles, stir and cook until tender. Add more water as necessary. Salt and pepper to taste. Add corn and olives. Pour into lightly greased casserole dish. Top Bake 45 minutes at 350. with grated cheese.
Marianne Bumgarner-Davis Ginger Colson

ITALIAN SPAGHETTI
2
1 1

lb.

ground beef
onion, finely

2 (1 1/2 oz.)

envelopes

2 2 (15 oz.)

chopped green pepper, finely chopped (15 oz.) cans tomato sauce

medium

Italian-style spaghetti
1
1

cans tomato paste

sauce mix can sliced mushrooms tsp. oregano leaves

-26-

MAIN DISHES
1

(7 1/2 oz.) can pitted ripe olives, drained and sliced

c. water Tbsp. sugar

2 cloves garlic,
1

bay

leaf,

crushed crumbled

3
1

16 oz. Italian-style spaghetti

Parmesan cheese

Cook and stir ground beef, onion and green pepper until meat is brown and onion tender. Stir in remaining ingredients except spaghetti and cheese. Cover; simmer 1 1/2 hours, stirring sauce occasionally or put in crock-pot and let simmer on low setting for 7 to 10 hours. Marianne Bumgarner-Davis Ginger Colson

LASAGNE
6 lasagne noodles
1/4 tsp.
1 1 c.

cottage cheese

oregano (15 1/2 oz.) can tomato sauce

6 oz. Mozzarella
1 1

cheese

small can mushrooms, drained

lb.

hamburger

Cook noodles 6 minutes and drain. Brown hamburger meat. Add oregano and tomato sauce along with the mushrooms. In baking dish cheeses and sauce until all ingredialternate layers of noodles, both ents are used. Bake at 375 for 30 minutes. John W. Thompson

HAMBURGER
1 1

PIE

lb.

ground beef

can cream

c.

to (optional)

chopped onion 2 Tbsp. chili powder

of mushroom soup, undiluted unbaked 9-inch pastry shell

1/2 c. shredded Cheddar cheese 1 1/2 c. hot mashed potatoes

Combine ground beef and onions in a large skillet; cook until meat is browned and onion is tender, stirring to crumble beef. Drain off drippings. Stir in chili powder and soup; spoon into pastry shell. Bake at 400 for 25 minutes. Remove from oven; sprinkle with cheese and spoon mashed potatoes around inside edge of crust. Yield: one
(9-inch) pie.

Kathrene Collins

MAZETTIE
1 lb.

1/2 lb.
1
1
1

ground beef sausage medium green pepper

large onion

can cream of mushroom soup

water

1/2 c.
1

can tomato soup

medium-size egg noodles Tbsp. bacon grease

(10 oz.) pkg.

Saute meat, onion and green peppers. Salt and pepper. Precook noodles and drain. Combine all ingredients and mix well. Sprinkle top

63786

-27-

MAIN DISHES
with large portion of grated
at

350

for

45 minutes.

Cheddar cheese. Bake in covered casserole Uncover and bake 10 minutes more. Melisa Isenhour

CRITTENTON CASSEROLE
1

(8 oz.) pkg.

medium-wide egg

noodles 1 can cream of mushroom soup 1 soup can milk or more 1/2 lb. grated sharp cheese
3/4 c. ripe olives,

1/2 c. chopped onions salt and pepper to taste

2
1

3 Tbsp. parsley,

chopped chopped or parsley

lb. lean ground beef can Chinese noodles 1/4 lb. slivered blanched almonds

flakes

Cook noodles according to package directions, drain. Brown meat in heavy skillet; add onions, salt and pepper and blend well. Combine soup and milk. Blend well. In one large (or two smaller) not too deep casserole put layers of noodles, cheese, olives, parsley and
lightly

layers until all ingredients are used. Pour soup mixture cover and bake in 350 oven for 35 to 40 minutes. Remove cover, top with Chinese noodles and almonds. Bake for 5 to 10 minutes.

meat.

Repeat

over

all,

Note:
milk.

casserole seems too dry during baking, add some more May be prepared a day ahead and refrigerated. Do not add
If

noodles and nuts

years ago.

until

after first baking.

This recipe from Eudora

Garrison

in

the Charlotte Observer

many

Jo Avert

BEEF
lean ground beef 3/4 c. evaporated milk 1/2 c. fine saltine cracker
1

AND POTATO LOAF

|

lb.

1/8 tsp.

pepper

4 c. thinly sliced, peeled raw

1

crumbs
1/4 c. catsup 1/4 c. chopped 1 tsp. salt

potatoes Tbsp. chopped onion

salt

and pepper

onion

tsp. parsley flakes

chopped onion,

baking dish the potatoes, 2-quart greased pepper and parsley flakes. cracker crumbs, catsup, onion, salt and Mix ground beef, milk, Decorate top with more catsup, evenly potatoes. Spread over pepper. 350 1 hour until in oven potatoes are tender. Bake if desired.

Arrange evenly

in

salt,

Gay Hanback

BEEF STROGANOFF
1

medium onion
oil
lb.

1
1
1

can mushroom soup

tsp.
c.

2 Tbsp. salad
1
1

hamburger

sugar sour cream

can condensed tomato soup

-28-

MAIN DISHES

Brown onion

in

salad

oil.

Add

beef and brown

lightly.

Stir

in

tomato soup, mushroom soup and sugar. Cover and simmer 20 minutes. Add sour cream. Heat just to boiling point. Serve over cooked rice. Betty Shankle

MEXICAN SCRAMBLE
1 lb.

hamburger

or 2 potatoes, peeled and

2 or 3 Tbsp. brown sugar 2 c. water (I use more) 1 onion, sliced

1

tsp. chili

powder

diced can red kidney beans 1 chopped bell pepper hot pepper to taste salt (if you use it)
1

Brown meat and onion.

potatoes are tender.

Add

other

ingredients

and

cook

until

Ethel Blalock

TEXAS HASH
2 large onions, chopped 1 large green pepper, chopped 3 Tbsp. oil
1 lb.

1/2 c. raw regular rice tsp. chili powder

2 c.

ground meat cooked tomatoes

2 tsp. salt 1/2 tsp. pepper

Saute onions and peppers in oil. Add meat and other ingredients and mix well. Pour in 2-quart greasea UdrMiiy aisn. Cover and bake 1 hour in 350 oven. Remove cover last 15 minutes. Serves 6. Miriam J. Sims

OVEN PORCUPINES
1

lb.

1/2 c.
1

ground beef uncooked rice

water

1/2 c.

1/3 c.
1

chopped onion
350.
in

tsp. salt

1/2 tsp. celery salt 1/8 tsp. garlic powder 1/8 tsp. pepper 1 (15 oz.) can tomato sauce 2 tsp. Worcestershire sauce

Heat oven
garlic
balls.
Stir
foil;

to

Mix meat,

rice,

1/2

cup water, onion,

8
x

salts,

powder and pepper.

Place meatbails

Shape mixture by rounded teaspoonfuls

ungreased baking
dish,

into

8 x 2-inches.

together remaining ingredients,

bake 45 minutes.

pour over meatballs. Uncover; bake 15 minutes longer. Pam Lisenby

Cover with

MARSETTI CASSEROLE
1
1

lb.

ground beef
box macaroni
maoaioni
until

pt.

medium chopped onion

(8 oz.)
Boil

salt

tomatoes and pepper

to taste

tender.

Place
-29-

in

buttered

casserole.

Brown

63786

MAIN DISHES

ground beef and onion, season with salt and pepper to taste. Mix beef, noodles and tomatoes in casserole dish. Bake 45 minutes to 1 hour at
350.

Tabatha Henry

CORNED BEEF SPECIAL

1

(3 oz.) pkg.
c.

lemon gelatin

1/4 to 1/2 c.
1

onion,

chopped
green

1 c.
1

boiling water

mayonnaise

fine (8 1/2 oz.)

can

tiny

1/2 c. celery, chopped fine 1/2 c. bell pepper, chopped

peas, drained
1

fine

(12 oz.) can corned beef, cut into small pieces

This can be used as a

crackers.

meat
in

and

vegetable
water.

spread
Cool.

to

serve on

Method:
oil

Dissolve gelatin

boiling

Add mayon-

naise, then celery, bell pepper, onion,

a six-cup mold.

Fill

peas and corned beef. Spray or with mixture and chill until set. Unmold and
Margaret Lisenby

serve.

BARBECUE BEEF CUPS

1

can canned biscuits (10

biscuit size)
lb.

2 or 2 1/2 tsp. Worcestershire

sauce
4 Tbsp.

1/2

ground beef c. pecans

catsup

lemon juice

grated cheese

1/2 c.

Note:

Can

use 1/2

to

3/4 cup bottled barbecue sauce instead of

catsup, Worcestershire sauce and lemon juice.

ground beef and pecans. necessary. Use a little oil grease thoroughly. Add catsup, Worcestershire sauce and lemon Mix thoroughly juice, or using bottled sauce, add to the beef. and allow to simmer a few minutes until flavors are mixed. Grease muffin tin. Line each cup with a biscuit, pressing up form cups out of the dough. Fill cups with beef mixture. sides to Sprinkle cheese on top. Bake at 400 for 15 to 20 minutes. Elisabeth Penry
if

Brown

Drain

if

it

FRIED RICE WITH BEEF

6
1

AND ONIONS

c.
lb.

cold cooked rice cooked beef, cut

large onion, cut lengthwise

in thin

strips

3 Tbsp. oil (for frying)

as thin as possible 2 Tbsp. cold water (to loosen rice)

-30-

MAIN DISHES

Sauce:
3 Tbsp. soy sauce 1 Tbsp. dry sherry
1/3 tsp. salt

1/8 tsp.
1

pepper

Tbsp. cornstarch

Add
grains.
it

Marinate

is

light

very golden

tablespoons cold water to rice. Loosen and separate the in sauce for 4 minutes. beef Heat frying pan until 375. Add oil and heat thoroughly. Fry onions to a hot,
brown.

stirring

constantly.

Add beef Add rice

with

sauce and cook for 2 to 3 minutes, and mix with other ingredients. Heat

thoroughly.

Gay Hanback

GERMAN
11/2 lb. beef, chopped small pieces 2 Tbsp. oil
1

BEEF

STEW
wine

in

1/3 c. dry red

2 beef bouillon cubes 1 small bay leaf

1

chopped onion
water

1/2 c.

1/8 tsp.

chopped green pepper thyme

all

other ingredients.

Brown meat and saute onion and green pepper in hot oil. Add Cover and simmer for 2 hours. Serve over rice
Robbie Vaughn

or

noodles.

HAPPY ACCIDENT SHRIMP CASSEROLE

2 c. cooked rice 2 c. cooked shrimp 3 Tbsp. minced onion 1 (17 oz.) can green peas with
liquid
1

1/2 tsp.

Worcestershire

sauce
1

pkg. onion dip mix

c.

mayonnaise
1 c.

3/4 to

herb-flavored

dash

of black

pepper

dressing
1/2 stick butter,

melted
butter.

Combine
mixture into
1

all

ingredients

except

dressing

and
at

Spoon
for

1/2-quart casserole dish.

Mix herb dressing and butter.

Sprinkle over top of other mixture.

Bake

uncovered

350

30

minutes.

Remove

from oven and cover a few minutes before serving. Evelyn J. Guffy

QUICK AND EASY SHRIMP CREOLE

2 Tbsp. butter 2 Tbsp. vegetable oil
1/2 c. 1/2 c. 1/2 c. 1/3 c.

2 tsp. sugar dash of salt,

chopped onion chopped green pepper chopped celery

water

and
1
1

chili

large

Tabasco sauce powder can tomatoes

bay
lb.

leaf

3 1/2 Tbsp. flour

parsley
1

cooked shrimp

63786

-31-

MAIN DISHES
large skillet, saute onion, pepper and celery in butter and Mix together the flour, water and sugar. Pour into skillet, mixing well and adding more water if necessary. Cut up tomatoes and add to skillet. Add bay leaf, salt, Tabasco sauce and chili powder and sprinkle with parsley. Simmer for 20 minutes, add shrimp and heat for 5 to 7 minutes. Serve over rice.
In
oil.

Robbie Vaughn

SHRIMP
1/4 c. butter or
1
1

CHOW
1 1 1

MEIN

oleo

tsp. salt
1/2 c. hot

medium
lb.

onion,

chopped

dash of pepper
water

cooked and shelled shrimp

c.

can mixed Chinese

vegetables, drained

chopped celery

Thickening:
2 Tbsp. cold water 2 Tbsp. cornstarch
1

Tbsp. soy sauce tsp. sugar

onions and cook 3 minutes. 10 minutes. Add

Melt butter or oleo

in

skillet.

Add

Add

pepper and hot water. Cook for Chinese vegetables and shrimp. Cook 5 minutes.
celery, salt,

Dissolve
ents and

cornstarch
to

in

add

mixture.

cold water. Combine thickening ingrediCook 2 minutes. Serve over cooked rice or

Chinese noodles.

Serves

6.

Bob Sims

IMPERIAL CRAB CASSEROLE

1

lb.

crabmeat

1/2 c. milk
1/2 tsp. salt

2 Tbsp. 2 Tbsp.

chopped onion chopped green pepper

dash

of

pepper

3 Tbsp. oleo, melted 2 Tbsp. flour

Worcestershire sauce 2 hard-boiled eggs, chopped

1/2 tsp.

Remove any shell or cartilage from crabmeat. Cook onions and green pepper in the oleo until tender. Blend in flour gradually. Add milk slowly and cook until thick, stirring constantly. Add seasonings, eggs and crabmeat. Place in well-greased casserole. Buttered crumbs can be added. Bake in 350 oven 20 to 25 minutes until brown on top.
Serves
4.

Bob Sims

CRABMEAT QUICHE
1/2 c.
1

(6 oz.)

mayonnaise can crabmeat

8 oz. Swiss cheese, shredded

1/3 c.
1/4 c.

chopped onion
diced green pepper

2 Tbsp. flour

-32-

MAIN DISHES
2 eggs, beaten 1/2 c. milk
4 strips crumbled 1 pie shell

bacon

ingredients.
for

Mix together mayonnaise, flour, eggs and milk. Then add rest of Put in a pie shell. Sprinkle with bacon. Bake at 350
to

40

50 minutes.
Oleta

Norwood

OYSTER
36 saltine crackers 36 oysters, drained 3 Tbsp. butter
2

PIE

black pepper c. milk

Break 12 crackers
oysters

in

fourths.
layering.
all

Layer

in

dish.
1

Arrange 1/2 the

tablespoon
butter,
to

on
until

top.

Repeat

Dot

with

sprinkle with pepper.

Pour milk

over.

Bake

in

400 oven 15

20

minutes,

brown, not dry.

Mrs. Byron Dunlap

WEIGHT WATCHERS BARBEQUE TUNA

1
1

1
1

(6 1/2 oz.) can tuna Tbsp. Worcestershire sauce Tbsp. onion flakes Tbsp. wine vinegar

1
1

tsp. chili
tsp.

powder

prepared mustard 1/2 c. tomato juice or spicy vegetable juice

in

Combine

all

ingredients

saucepan
Evelyn
J.

and
Guffy

simmer

until

it

resembles barbeque pork.

STUFFED PORK CHOPS FOR THE CROCK-POT

4

double pork loin chops, well trimmed salt and pepper to taste 1 (12 oz.) can whole kernel
1

c.

fresh bread

crumbs
leaf

1/2 tsp. leaf

oregano or

sage
1/3 c.
1

corn, drained small onion, chopped

raw long-grained converted rice (8 oz.) can tomato sauce

green pepper, seeded and chopped

Cut a

edge almost to the and pepper. In bowl combine all Stuff pork chops. ingredients except pork chops and tomato sauce. Secure along fat side with wooden picks. into crock-pot. Pour any remaining mixture Moisten vegetable top surface of each chop with tomato sauce. Add stuffed pork chops to Pour any remaining tomato crock-pot, stacking to fit if necessary. sauce on top. Cover and cook on low setting for 7 to 10 hours or until done. To serve, remove chops to heatproof platter and mound vegetapocket
in

each chop,
pockets

cutting from the

bone.

Lightly

season

with salt

63786

33-

MAIN DISHES
ble-rice mixture
in

center.

Yield:

4 servings.

Marianne Bumgarner-Davis Ginger Colson

PORK CHOP CASSEROLE

6 medium potatoes, thin sliced 3 Tbsp. butter 6 pork chops

2 tsp. salt
1/2 tsp.
1

pepper

1/2 c. milk

Arrange potatoes in greased pan, dot with butter. Arrange chops over potatoes, sprinkle with salt and pepper. Pour milk over chops and potatoes. Bake at 350 for 45 minutes or until chops are golden brown. Linda A. Henry

TOURTERE DE NOEL
(Pork Pie)
2
c.

sifted all-purpose flour

1/2 tsp. salt

1/2 tsp.
1

clove garlic, minced celery seed

(10 3/4 oz.)

oleo egg, lightly beaten 2 Tbsp. cold water 2 Tbsp. butter or oleo 1 1/2 lb. lean pork, finely
1/2 c. butter or
1

can condensed chicken broth

1/2 tsp. salt

1/4 tsp. 1/4 tsp.
1

pepper ground sage

c.

chopped chopped onion

Sift

egg yolk
Tbsp. water
until

(2 large)
salt.

flour

and

Cut

in

butter

mixture
stir

resembles
all

cornmeal.
particles

Add egg and 3 tablespoons

water;

with fork until

shape into a ball. Wrap in plastic wrap and refrigerate one to two hours. Heat butter in large skillet over medium heat. Add chopped pork. Cook, stirring until meat loses its red color. Add onion and garlic; cook 2 minutes, stirring occasionally. Add celery seed, chicken broth, salt, pepper and sage. Cover skillet. Bring to a boil; lower heat. Simmer 35 to all liquid has evaporated, stirring occasionally. 40 minutes or until
are moistened and pastry clings together;

from heat; set aside to cool. half. 1/2 and Divide dough in Roll out to 450. pie plate. Spoon in filling and cover place in 9 or 10-inch greased with other half of dough. Cut vent in center of top crust. Beat egg Brush over top of pie. yolk and 1 tablespoon water just until blended. Bake 10 minutes. Reduce heat to 350. Bake 25 minutes or until crust
skillet

Remove

Heat oven

is

brown.

Serves 6

to

8.

Margaret Lisenby

-34-

MAIN DISHES

SPICY PORK

AND CABBAGE FOR THE CROCK-POT

1/2 small onion, 2 whole cloves

4 to 6 pork loin chops (about 1-inch thick, well trimmed) salt and pepper to taste

chopped

Kitchen Bouquet 4 c. coarsely shredded cabbage 3 to 4 tart apples, cored and diced

1/2 small bay leaf 1/4 c. sugar

1

c.

water

2 Tbsp. cider vinegar 2 tsp. salt

lightly with salt and pepper and brush with Bouquet; set aside. Place cabbage, apples and onions in Toss togethcrock-pot. Add remaining ingredients, except pork chops. Arrange chops on top of well to distribute evenly the spices. er

Season pork chops

Kitchen

to

cabbage mixture, stacking to fit. Cover and cook on low setting 10 hours. (On high setting for 2 to 3 hours.) Yield: 4
servings.

for 7

to

Marianne Bumgarner-Davis Ginger Colson

<<<

Extra Recipes

>>>

63786

-35-

MAIN DISHES

<<<

Extra Recipes

>>>

-36-

Meat Cooking Chart

ROASTING

WEIGHT

MINUTES PER LB.

Oven Temp.

Internal

Temp.

FRESH PORK
Rib and loin
3
-

7 lbs.

Leg
Picnic shoulder

5 lbs.

30-40 25-30
40

Shoulder, butt

5 3
3

10 lbs. 10 lbs.

40 50
60

325 325 325 325 325

175 170 175 170

F F F F

Boned and
Shoulder

rolled
-

lbs.

170 F

BEEF
Standing ribs
-

rare

-medium
-well

3 -7 lbs. 3 -7 lbs. 3 -7 lbs.

t

done

25 30 35
tin ae

325 325 325

135 165 170

F F F

For rolled and boi led roasts, increase cooking

5 to 12 minutes.

LAMB
Shoulder
-

well done
-

4 -10
3 5 3 3

lbs.

40 40

325 325 325 325 325

190
182 175 182 182

F F F F F

Shoulder

boned and
rolled -6 lbs.

Leg - medium Leg - well done Crown - well done

-10 lbs.
-6 lbs.

40 40-50
40-50

-6 lbs.

SMOKED PORK
Shoulder and picnic hams Boneless butt
5

8
2 4

30-40 30-40
40 25
lbs

Ham

12-20 Under 10
Half

hams

16-18 20 25

325 325 325 325 F 325 F 325 325

170 F 175 F 180 F 170 F 170 F 175 F 170 F

VEAL
Loin

4 -6

lbs.

Leg
Boneless shoulder

5 -10 lbs. 4 -10 lbs.

35 35 45

325 F 325

325F

175 175 175

F F F

POULTRY
Chicken
Stuffed

3 -5 lbs. over 5 lbs.

40 30 20
14

325F
325

170 170

F F

Turkey

Duck

8 -10 lbs. 18 - 20 lbs. 5 -10 lbs.

30

325 325 325

175 F 175 F 175 F

Copyright

1978 Fundcraft Publishing, Inc.

MEATS, POULTRY & SEAFOOD

ORIENTAL ROAST PORK

4 to 7
1

lb. pork loin Tbsp. flour

1 clove garlic, 1/2 tsp. salt 1

minced

1/4 c.

lemon

juice

Tbsp. sugar

soy sauce 2 Tbsp. catsup

1/4 c.

1/2 tsp.

ground ginger

Shake

Trim excess

fat to

tablespoon flour in empty Brown-in-Bag and place in pan. a thin layer. Place pork loin in bag. Combine
bag.

remaining ingredients and pour into

gently turn several times to
overnight.

Close bag with twist

tie

and

Preheat oven

to

coat pork. Refrigerate 3 to 4 hours or 350. Remove roast from refrigerator.

for

Cook Follow Brown-in-Bag cooking instructions. hours or until meat thermometer reads 170.
Pat Reid

1/2

to

3 1/2

BEEF TIPS ON RICE

3 Tbsp. plain flour
1

tsp. salt

2 Tbsp. vegetable oil 2 large onions, sliced or

1/2 tsp.
1/2 tsp.

pepper
paprika
1

chopped
beef bouillon cube 3/4 c. boiling water hot cooked rice

lb.

boneless sirloin top roast, cut into 1-inch

cubes
pepper and paprika in a plastic bag; shake in bag and shake well. Heat oil in a Dutch oven; add beef and cook until browned. Add onions; cook until tender. boiling water; add to beef mixture. Cover, Dissolve bouillon cube in reduce heat and simmer 2 hours, stirring occasionally. Serve over rice. Serves 6 to 8.
flour,
salt,

Combine

to mix.

Place beef cubes

Nita

Bunn

MARINATED ROAST
3

shoulder roast or eye of round or London broil 1 tsp. Accent 1/3 c. wine vinegar 2 Tbsp. cooking oil 2 Tbsp. soy sauce
lb.

1 1 1

Tbsp. Worcestershire sauce

tsp. mustard tsp. salt

1/4 tsp. pepper 1/4 tsp. garlic powder

Marinate

in

refrigerator 2

to

days.

The day

of

cooking, set

63786

-37-

MEATS,

POULTRY & SEAFOOD

meat out
minutes

to
1

warm up
hour.

to

before cooking. Cook on grill approximately 45 Spoon marinade over meat while cooking.

Carolyn Trail

HERBED BEEF KABOBS

1/4 c. salad oil
1/2 tsp.
1

pepper

2 Tbsp. vinegar
1 1

tsp. onion salt tsp. celery salt

3/4 tsp. garlic salt or garlic

Tbsp. prepared mustard 1 small bay leaf 2 lb. boneless sirloin green pepper squares
fresh

granulated
1

mushrooms

tsp.

oregano
all

and mushrooms and cool. Cut meat into 1-inch squares. Add to mixture. Mix well and marinate for 1 to 2 days. Add mushrooms and green peppers to skewers when cooking on grill.
ingredients except meat, green pepper
in

Combine

saucepan.

Heat

to boiling point

Carolyn Trail

SWISS STEAK WITH MOZZARELLA

2
lb.

beef round steak

1/2 c. (6 oz.)

shredded
margarine

1/2-inch thick 3 Tbsp. plain flour

1

Mozzarella cheese
1/4 c. (1/2 stick)
1

(1

lb.)

can tomatoes

1/2 tsp. salt

1/4 tsp. basil leaves

1/2 c.

1/8 tsp.
1/2 c.

pepper

chopped onion

chopped green pepper

pieces; coat with flour. Melt margarine Cut meat into serving heavy pan with lid. Brown meat slowly on all sides. Add tomatoes, Cover and simmer for 1 hour. Add onion and salt, basil and pepper. green pepper. Cook 25 to 30 minutes more. Add some water if meat becomes too dry. Pour into heatproof serving dish; top meat with cheese. Heat in oven until cheese melts. Serve over rice. Yield: 8
in

servings.
Gail T.

Bunn

CHICKEN BITES
4 large
1

skinned and boned chicken breast halves whole egg

Preheat

2 Tbsp. vegetable oil 2 Tbsp. soy sauce 1/2 c. buttermilk baking mix

oven

to

450.

nonstick spray.

mix

pieces. bite-size into 1-inch to form a Thoroughly coat chicken with batter. Place in single layer on cookie sheet so that pieces do not touch. Bake approximately 12 to 15 minutes Serves 4. until golden brown and tender. Elisabeth Penry

Beat together egg, oil batter. Cut chicken

Generously spray cookie sheet with and soy sauce. Mix in baking

-38-

MEATS, POULTRY & SEAFOOD

BAKED CHICKEN SOUFFLE

8 slices bread with crust removed (French) 6 c. cooked chicken, cubed 8 to 10 oz. mushrooms sauteed in 1/4 c. butter 1 oz. water chestnuts, sliced
1/2 c.

8 slices sharp American cheese 4 eggs, well beaten with mixer 2 c. milk 2 cans cream of mushroom soup, undiluted
1
1

mayonnaise
in

tsp. salt (2 oz.) jar

chopped pimentos

greased pan. Spoon on chicken. Pour Layer water chestnuts. Dot on mayonLayer cheese. Mix eggs, milk and salt. Pour over all. Mix naise. pimentos with mushroom soup and spread over all. Cover and let stand overnight in refrigerator. Bake 1 hour covered at 350. Let stand
Layer bread

bottom

of

over the

mushrooms and

butter.

about 10 minutes before slicing

to

serve.

Sarah Lee

SWEET AND SOUR CHICKEN

1 lb.
1

cooked chicken, cubed

chicken broth

1/2 tsp.
1

ginger

1/4 c.

can pineapple chunks and

c.

(bouillon
1/4 c.

cubes are

fine)
1

soy sauce

juice carrot strips

3 Tbsp. vinegar 3 Tbsp. brown sugar

1
1

c.

green pepper strips

Tbsp. cornstarch

vinegar and pineapple juice in saucepan. and cook until barely tender. Add chicken, pineapple, brown sugar and ginger. Cook 20 minutes. Add green pepper strips and cook about 5 minutes. Thicken with cornstarch. Serve over rice,

Mix broth, soy sauce,

carrot strips

Add

noodles or toast.

Evelyn Norwood

JADE TREE CHICKEN

4 half breasts of chicken,
1

onion, cut

in

wedges

boned and skinned

1/4 c.

2 Tbsp. dry sherry (optional)

1/4 c. cooking oil, divided 1/4 tsp. ground red pepper

soy sauce, divided

2 tsp. cornstarch, divided 1/2 tsp. garlic powder or 1/4 tsp. garlic salt and omit
1/4 tsp. salt
1/4 tsp. salt
1

1/2 tsp.

sugar

c.

fresh broccoli flowerets

(some stems may be peeled and sliced)

1/2 c.

c.

sliced celery

water

Combine 2 tablespoons soy pieces. Cut chicken into bite-size 1 tablespoon oil, 1 teaspoon cornstarch, garlic powder, sugar, salt and red pepper blending well. Add chicken and turn to coat. Cover and marinate in refrigerator for 20 minutes. Place remaining oil in large skillet and medium-high temperature. Add broccoli, heat to
sauce,

63786

39-

MEATS, POULTRY & SEAFOOD

Stir-fry for minutes or 6 until crisp-tender. vegetables and set aside. In same skillet stir-fry chicken for 5 minutes or until opaque and fork tender. Return vegetables to pan. remaining soy sauce and cornstarch with sherry and In a small bowl mix water. Pour over chicken. Reduce heat and simmer uncovered for 3 minutes. Serve over hot cooked rice.

celery

and onion.

Remove

Gail T.

Bunn

FIX

NOW

BAKE LATER CHICKEN

1

4 chicken breasts, split 8 slices bacon 1 (2 1/2 oz.) jar dried beef,

(10 3/4 oz.)

c.

can cream of

mushroom soup
1

sour cream

shredded
Preheat oven to 375. Wrap each chicken breast with 1 slice of Put shredded dried beef in bottom of lightly greased 13 x 9 x 2-inch baking dish or pan. Arrange chicken on beef. Combine soup and

bacon.

sour cream and spoon

hours.

evenly

over

chicken.

Bake approximately

1/2

Mildred

McManus

BARBECUED CHICKEN
3
1 1 1

lb.

medium
c. c.

or less chicken, cut up onion, chopped

catsup water

2 2 2 2

Tbsp. Tbsp. Tbsp. Tbsp.

Worcestershire sauce brown sugar vinegar mustard

and mustard.

Worcestershire Mix catsup, water, Brown chicken slowly in

sauce,
1/4

brown sugar, vinegar cup oil (as for frying).

Remove chicken, add onion to oil and cook until tender. Add mixture and simmer 10 minutes. Put chicken back in pan. Cook until done or place in baking dish and pour sauce over. Bake in 325 oven until
done.

Ruby Barbee

-40-

*r

f
"Oe^eXobles

How To Can Vegetables

POINTS ON PACKING Raw pack. - Pack cold raw vegetables (except corn, lima beans, and peas)
tightly

into

container and cover with

-

petcock or take off weighted gage. Unfasten cover and tilt the far side up so steam escapes away from you. Take jars from canner.

boiling water.

Preheat vegetables in water or steam. Cover with cooking liquid or boiling water. Cooking liquid is recommended for packing most vegetables because it may contain minerals and vitamins dissolved out of the food. Boiling water is recommended when cooking liquid is dark, gritty, or strongflavored, and when there isn't enough cooking liquid.

Hot pack.

HOW TO CHECK CANNING

The
first

step in

JARS home canning should

take place long before food and equipment are assembled and ready to go.

Jars and other supplies should be checked prior to the canning session. In that way, you can replace damaged supplies and purchase new ones to avoid
costly delays or inconvenience.

Here are some tips to help you. Choosing mason jars. Jars manufactured especially for home canning generically are called mason jars and must be used when preserving. They are designed with a specially threaded mouth for proper sealing with mason lids. So, can with standard mason jars only.
Preparing glass
rings,
Jars.

PROCESSING IN A PRESSURE CANNER Use a steam-pressure canner for

processing
all

vegetables except toma-

toes and pickled vegetables. Directions. - Follow the manufacturer's

directions for the canner

you are using. Here are a few pointers on the use of any

Check

all jars,

steam-pressure canner: Put 2 or 3 inches of boiling water in the bottom of the canner; the amount of water to use depends on the size and shape of the canner. Set filled glass jars or tin cans on rack in canner so that steam can flow around each container. If two layers of cans or jars are put in, stagger the second layer. Use a rack between layers of glass jars. Fasten canner cover securely so that no steam can escape except through vent (petcock or weighted-gage opening) Watch until steam pours steadily from vent. Let it escape for 10 minutes or more to drive all air from the canner. Then close petcock or put on weighted gage. Let pressure rise to 10 pounds (240 degrees F.) The moment this pressure is reached start counting processing time. Keep pressure constant by regulating heat under the canner. Do not lower pressure by opening petcock. Keep drafts from blowing on canner. When processing time is up, remove canner from heat immediately. With glass jars, let canner stand until pressure is zero. Never try to rush the cooling by pouring cold water over the canner. When pressure registers zero, wait a minute or two, then slowly open
Copyright

and

lids carefully.

Discard any

with nicks or cracks in top sealing edge and threads that may prevent airtight seals. Rings should be free of dents or rust. Select the size of closures widemouth or regular - that fits your jar. Wash jars in hot, soapy water and rinse well. Then place in boiling water for 10-15 minutes. Keep jars in hot water until ready to use. Boil lids according to

package directions.
Closing glass Jars. Always wipe jar rim clean after food product is packed. Place lid on jar with button side up. Screw
rings on firmly, but don't force.
cooling.

Do

not

re-tighten rings after processing or

A new lid that snaps down and clicks as the jar cools, providing visible proof of
sealing, called Magic Button (R) is made by Owens-Illinois. Its read button pops up when the seal is broken. The Magic Mason jars that go with the special lids have metric measurements as well as customary U.S. measurements molded on

the side. Jar transfer.

Use

jar lifter or long-

handled canning tongs to transfer jars to and from canner safely. Place hot jars on
rack or towel, allowing 2 -inches of air space on all sides for jars to cool evenly.

1978 Fundcraft Publishing, Inc.

VEGETABLES
FRIED
onions 1 Tbsp. grease

GREEN ONIONS
1/2 c. hot
1

water Tbsp. sugar

Chop green onions and

grease
pan.
in

tops

coarsely.

Pour
in

iron

skillet.

Heat
water.

and

then place
for

Add
it

1/2

cup

of

before

is

done, sprinkle

Cook slowly one tablespoon

while cooking.

of

one tablespoon of enough onions to about 30 minutes. Just sugar over onions and
fill

salt to taste.

DO NOT

stir

Serve while Roy Skidmore

hot.

ONION CASSEROLE
4 or 5 medium onions 1/2 stick butter or margarine salt

can golden mushroom soup grated sharp cheese crushed potato chips
1 1

c.

pepper
Slice

onions

and

boil

in

water

margarine, salt and pepper to taste and soup.

at

350

until

bubbly, about

potato chips.

30 minutes. Bake 5 more minutes. Cindy Beane

Drain. Add cheese and bake Remove from oven and top with
until

tender.

Top

with

VEGETABLE MEDLEY WITH CONFETTI DIP

1

1
1

green pepper, finely chopped tomato, finely chopped small onion, finely chopped (8 oz.) pkg. cream cheese, softened
Mix
all

1/2 c.
1 1

sour cream

tsp. dry tsp. salt

mustard

1/2 tsp.

pepper

ingredients

well.

Place

in

serving

bowl

and

chill.

Vegetables:

head cauliflower and broccoli 1 cucumber, cut in slices 4 stalks celery, cut into 2-inch pieces
1/2

pt.

cherry tomatoes

green peppers, seeded and

cut vertically into 5 pieces

Arrange broccoli and in center cauliflower remaining vegetables on picks and serve with dip. Susie Bowers

of

dish.

Arrange

63786

-41

VEGETABLES

MARINATED CARROTS
carrots
1
1 1

1 1

medium onion
small green pepper can tomato soup

tsp. tsp.

1 c. 1

prepared mustard Worcestershire sauce sugar

black pepper

tsp. salt

1/2 c. salad oil 3/4 c. vinegar

1/4 tsp.

Cook 5 cups
Drain and cool.

of

sliced
well:

carrots

in

salted

water
oil,

until

tender.

Mix

tomato
salt

soup,

salad

sugar, vinegar,
sliced

mustard, Worcestershire sauce,

and

pepper.

Add

onion,

pepper and

carrots.

Chill

overnight.

Drain and serve.

Susie Bowers

SUNSHINE CARROTS
1

c.

carrots, sliced

and

dash
1/2 c.

of

nutmeg

cooked
1/4 c. butter or

orange juice

margarine

cornstarch

1/4 c.

brown sugar
carrots
until

Cook

tender.

In

a saucepan,

cook other

ingredi-

ents and add enough cornstarch to thicken slightly. Toss over carrots. Lela Maude Lowder

NANNY'S CANDIED YAMS

4 to 5 large
1
1

c.

sweet potatoes granulated sugar

to 2 c. butter

3 to 4 c. water 1 to 2 tsp. nutmeg 1 to 2 tsp. salt

Select yellow yams.

4-inch slices.
boil
until

nutmeg.
minutes.

Cut them lengthwise in 1 to with 3 to 4 cups water and soft. Sprinkle slices with sugar, salt and tender but not Dot with butter and bake until syrup is formed, about 15 or 20
peel.

Wash and

Place

in

baking pan.

Cover

Beth Bowers

COTTAGE POTATOES
10 potatoes in jackets 1 green pepper, chopped 2 slices bread, crumbled 3/4 c. melted butter paprika 1/2 lb. Velveeta cheese
1
1

large onion

small

jar

pimientos

and pepper as desired crushed cornflakes

salt
1/2 c.

milk

Cut cheese into Boil potatoes in jackets. Cool, peel and dice. cubes. Chop onion and pepper and add to potatoes. Add enough milk to moisten. Add cheese, crumbled bread and melted butter. Cover with
-42-

VEGETABLES
crushed cornflakes and sprinkle lightly with paprika. Bake 40 minutes 350. Can be frozen after being cooked. Serves 12.
Gail T.

at

Bunn

PARTY POTATOES
8 to 10
1 1

medium potatoes

cream cheese carton sour cream

(8 oz.) pkg.

paprika, salt taste

1/3 c.

and pepper
(if

to

chopped chives

4 Tbsp. butter

dried ones are used, soak them in water and drain)

Peel,

cream
butter,

While they're cooking, beat sour and boil potatoes. cream cheese until smooth. Add hot (drained) potatoes, chives, paprika, salt and pepper and beat until smooth. Put in
slice

and

buttered

minutes.

oblong Serves

casserole.
10.

Right before serving, bake at 350 for 25

Mary

Ella

Vick

QUICK HASH
2 large potatoes 1 Tbsp. butter

BROWN POTATOES
Morton Nature's Seasons

cheese

Melt 1 tablespoon and grate potatoes. butter in frying potatoes. When brown on bottom, add seasoning salt and turn Put lid on for about 10 minutes. When ready to serve, over or stir. sprinkle with Parmesan cheese or grated cheese.

Peel

pan.

Add

Ella H.

Maner

SCALLOPED POTATOES
1

can condensed Cheddar cheese soup

milk
In

1/2 c.

4 c. thinly sliced potatoes 2 onions, thinly sliced butter or margarine

1

Blend soup and milk.

layers of potatoes, onion

buttered

1/2-quart casserole,

arrange

and sauce. Dot with butter, sprinkle with paprika. Cover and bake at 375 for one hour. Uncover and bake 15 minutes until lightly browned. Shirley Cagle

POTATO CASSEROLE
2 sticks
1

(2 lb)

melted margarine bag frozen hash brown

1/2 pt.
1

potatoes sour cream

(10 1/2 oz.)

can cream of chicken soup

Mix
1

1/2 c. chopped onions 2 c. grated Cheddar cheese 1 tsp. salt 1/2 tsp. pepper 2 c. crushed corn flakes

stick

melted

margarine,
-43-

potatoes,

sour cream, undiluted

63780

VEGETABLES
salt and pepper. Divide and put one greased 9 x 13-inch casserole dish. (Don't make casserole too thick or deep.) Cover with a topping made of crushed corn flakes and 1 stick melted margarine. Bake in preheated 350 oven 40 to 45 minutes.

chicken soup, onion, Cheddar

cheese,
or

into

two greased 9-inch pie

pans

Pat Reid

Mary

Ella

Vick

POTATO CASSEROLE
lb. pkg. frozen hash browns, thawed 1 can cream of chicken soup 12 oz. sour cream 1 c. grated cheese

3/4 stick

margarine, melted
1

2 Tbsp. minced onion or small diced onion

1

tsp. salt

1/2 tsp.

pepper
1

Mix ingredients and bake at 325 for 45 minutes to Lisa Davis

hour.

CORN SOUFFLE
2 2
1

c.

corn

tsp. salt

eggs
c.

1/4 c.

sugar

milk 2 Tbsp. flour

2 Tbsp. butter
1/8 tsp.

pepper

Put eggs
flour,
salt,

in blender or food processor. Add corn and blend. sugar and pepper and blend. Then add milk, blending

Add
well.

Pour

into buttered casserole.

Bake

at

350
Ella H.

for

25 to 30 minutes.

Maner

GREEN BEAN CASSEROLE

2
1

cans French-style green

beans, drained can undiluted cream of
Place beans
in

can Durkee French

onions

fried

mushroom soup
Cover with soup. Bake bake 5 minutes more.

a greased casserole dish.

at

350 Serves

for
8.

20 minutes.

Top

with

onions

and

Melisa Isenhour

FRESH GREEN BEAN CASSEROLE

2 c. freshly cooked green beans (don't season) 1 (10 1/2 oz.) can cream of

3 boiled eggs,
1/4 c.

chopped

mushroom soup
Drain green beans and put
in

grated cheese 1/4 c. cracker crumbs 1 Tbsp. butter

the bottom of a greased casserole.

layers.

Add

the rest of the

ingredients
layer
of

in

Add

a layer of

mushroom

soup, a layer of eggs,

grated
-44-

cheese

and top with cracker

VEGETABLES
crumbs.
Dot butter on top of casserole and bake
at

400

for

15 minutes

or until golden brown.

Angie

Phillips

3 P
1

CASSEROLE
1

c.

1 c. 1 c.
1 1

chopped onion chopped green pepper

small jar pimento, drained

sliced celery stick margarine (16 oz.) can green peas, drained

and chopped can mushroom soup buttered bread crumbs

1

Saute onion, pepper and celery in margarine until tender but not Add margarine, peas, pimento and soup to this. Put in oblong baking dish. Sprinkle crumbs on top. Bake about 20 minutes at 350.
brown.
Mildred Lee

GREEN AND GOLD CASSEROLE

1
1

medium onion, chopped Tbsp. butter

(10 oz.) can cheese soup (6 oz.) roll nippy cheese

1 1

1 1

can French fried onions jar mushroom pieces

(3 oz.)

(optional) 1/2 tsp. garlic powder 2 or 3 c. hot, cooked rice

(10 oz.) pkg. frozen broccoli, cooked and

drained

Cook onions
cheese and

in

butter

until

tender low

but

not brown.
until

garlic.

Cook

over

heat,

stirring

Add soup, cheese melts.

Add mushrooms and the liquid, broccoli and rice. Pour into shallow greased casserole. Bake 15 to 20 minutes until hot and bubbly. Top
with

French

fried

onions the

last

5 minutes of baking.
to

May prepare day

before and refrigerate.

Bake when ready

use.

Mildred Lee

CABBAGE CASSEROLE
1 1

medium cabbage
large can milk

to 2 c.

stick

bread crumbs margarine

salt

and pepper
Set oven to 350.

or shred cabbage. Place in 12 Pour in large can of milk. Add salt and pepper. Use bread crumbs. Put margarine on top. Cover dish with foil and bake 30 minutes covered. Uncover and bake 30 minutes more.
x 9 x

Wash and chop

pan.

3-inch baking dish or

Ethel Bialock

63786

-45-

VEGETABLES

ESCALLOPED CABBAGE
2 Tbsp. butter 2 Tbsp. flour 1/2 tsp. celery salt 2 c. milk
1/3 c. diced green pepper 1/2 c. Cheddar cheese 1/2 tsp onion salt
1/2 tsp. chili 1/4 tsp.
1/4 tsp.

powder thyme
pepper

4 slices cooked (optional)

bacon

small cabbage

Melt
thick.

butter,

add

flour

and seasonings.
Drain

Add
and

milk

gradually

until

cabbage, bacon, cheese and green pepper and seasoned sauce. Top with buttered bread crumbs and Parmesan cheese. Bake at 350 in covered dish 30 minutes. Serves 9 to 10. Margaret Skidmore
layer

Cook cabbage about 10 minutes.

BROCCOLI CASSEROLE
1

(10 oz.) pkg.

chopped

1/2 c.

mushroom soup,

broccoli
1/4 c. 1/2 c.

undiluted

mayonnaise sharp Cheddar cheese

minced fresh onion beaten egg cheese cracker crumbs

1/2 tsp.
1

cheese and egg with broccoli. Pour casserole dish and sprinkle with cheese cracker into 1 1/2 quart crumbs. Bake 20 minutes in 400 oven. May be made ahead of time. Sarah C. Skidmore
soup, mayonnaise, onion,

Cook mushroom

broccoli about 8

minutes

in

boiling

water.

Drain.

Mix

BROCCOLI CASSEROLE
6 2

eggs
lb.

1/4

cottage cheese stick melted margarine

sharp Cheddar cheese, grated (8 oz.) can sliced water

lb.

3 pkg. broccoli, chopped 2 green onions including tops

chestnuts (optional)

dish.

Combine all ingredients and place Bake at 350 30 to 40 minutes or

Nita

in

large

buttered casserole

until

browned and bubbly.

Serves 12 generously.

Bunn

BROCCOLI CASSEROLE
2 pkg. chopped broccoli (frozen) 4 Tbsp. butter
1/2 c.
1

medium

chopped celery onion, chopped

-46-

can cream of mushroom soup (4 oz.) can mushrooms 1 roll garlic cheese bread or cracker crumbs and
1 1

paprika for topping

VEGETABLES
Saute celery and onion in butter. Add soup, mushrooms and cheese, stirring until cheese is melted. Cook broccoli accorddrain. Place broccoli in 8-inch casserole dish. ing to directions and Pour cheese sauce over. Sprinkle with crumbs and paprika. Bake at 350 for 40 to 45 minutes.
garlic
L.

Young

BROCCOLI RICE CASSEROLE

1

(10 oz.) pkg. frozen chopped broccoli, defrosted c. instant rice or 2 c. cooked rice

processed cheese spread can cream of mushroom soup

(8 oz.) jar

1/2 c. 1/2 c.
at

chopped celery chopped onion

30
to

Mix

all

ingredients.

Bake

350

for

35 minutes.

Yield:

6 servings.

May mix ahead

of time.

Kathrene Collins

BROCCOLI CASSEROLE
1 1

pkg. broccoli

3 boiled eggs,
1/2 c.
1

chopped

can mushroom soup

1/2 c.

mayonnaise

grated cheese small onion, chopped

15 minutes. Cook broccoli approximately together and bake at 350 for 20 minutes.

Mix

all

ingredients

John W. Thompson

OKRA CASSEROLE
1/2 c.

chopped onion
melted margarine

1/3 c.
1

tsp. salt
c.

1/2 c. chopped 2 Tbsp. flour 1/2 tsp. pepper

1

green pepper

chopped tomatoes
dried basil

1/4 c.

sliced okra

1/2 tsp.

4 slices

American cheese

(optional)

pepper in margarine. Stir in flour, salt Saute onion and green and pepper. Blend well. Stir in tomatoes, okra and basil. Spoon mixture into greased casserole. Top with cheese. Bake 20 to 25 minutes at 350. Yield: 6 servings.
Gail T.

Bunn

BAKED STUFFED SQUASH

4

small yellow squash

3/4 c.
1

crumbs

3 Tbsp. minced onion 3 Tbsp. chopped green 1/4 tsp. salt or Morton

pepper

Nature's

Seasons

Tbsp. butter 2 Tbsp. Parmesan cheese 2 slices cheese, cut into 8 pieces

637B6

.47.

VEGETABLES
Place squash
until
in

saucepan, add water

Drain.

to cover.

Boil

5 minutes or

barely

tender.
pulp,

bowl.

Combine

onion,

out squash pulp, place in green pepper, seasonings, butter, crumbs

Cool.

Scoop

and Parmesan cheese. Mix well. cheese strip on top. Bake at 350

Put
for

into squash 30 minutes.

shells.

Place a

Ella H.

Maner

ZUCCHINI CASSEROLE
2 to 2 1/2 c. or yellow
1 1

pt sour cream margarine 1 medium onion, chopped pkg. Pepperidge Farm herbal dressing
1/2

cooked zucchini squash

egg

stick

in 9 x 13-inch casserole dish. Place dressing in Pour melted margarine over dressing. Stir enough to coat crumbs. Place enough of crumb mixture in casserole dish for bottom Mix squash or zucchini, egg, sour cream and onion. Pour over crust. crust, use balance of dressing mixture for topping. Bake in 350 to 375 oven for 30 minutes. Mary Louise Colson

Melt margarine

mixing bowl.

SQUASH CASSEROLE
1

1/2 lb.

cooked squash

1 c.
1

1 1
1

small jar pimiento small onion, chopped pkg. cornbread stuffing

sour cream can cream of chicken soup

1/2 stick

melted margarine
carrots, grated

2
Drain.

medium

Add vegetables, sour cream and and margarine. Line bottom of baking dish with stuffing, reserving enough to sprinkle on top. Add squash mixture. Sprinkle rest of stuffing on top. Bake at 350 for 30 minutes or until top is brown. Freezes well. Mary Jean Mauldin
onion.

Cook squash and

Mix
well.

soup.

Mix

stuffing

SQUASH CASSEROLE
yellow summer squash or zucchini or mixture of both 2 eggs, beaten
2
lb.
1

c.

1/4 c.

1/2

grated Cheddar cheese margarine, melted to 3/4 c. cracker crumbs

in

Slice

Dram

well

and cook squash or zucchini and mash. Mix in the beaten

Pour
into

boiling

water

until

tender.
half the

eggs and cheese and

Mix
the

melted butter.
hour.

casserole

dish.

remaining melted

butter with the cracker

crumbs and

sprinkle

on

top.

Bake

at

300

for

Elisabeth Penry

-48-

VEGETABLES

SQUASH-CARROT CASSEROLE
2 doz. round, buttery crackers 1 (8 oz.) pkg. cream cheese,
1/2 c. butter

c.

sliced yellow squash,

softened 2 (10 3/4 oz) cans cream of chicken soup 2 eggs, beaten
Place crackers
aside.
in

cooked
6 small carrots, grated
1 c. 1 c.

finely chopped onion herb stuffing mix

a greased

13

9 x 2-inch baking dish;

set

Combine cream cheese, soup, eggs and butter; beat well. Stir Spoon into prepared baking dish; sprinkle in squash, carrot and onion. Bake at 350 for 30 to 40 minutes. with stuffing mix. Ruby Phillips

<<<

Extra Recipes

>>>

63786

-49-

VEGETABLES

<<<

Extra Recipes

>>>

-50-

Statute, 3V<ft\s,
P'ves

"f

& ?as\cv\,

.^4

Baking Tips
COMMON PROBLEMS
[Common
Biscuits
Failures]

CAUSES OF PROBLEMS
[Causes of Failures]

Rough
Dry

biscuits

Insufficient

biscuits

mixing Baking in to slow an oven and handling too

Uneven browning

much
Cooking in dark surface pan, too high a temperature and rolling the dough too thin

Breads (yeast) Porous bread Crust is dark and blisters just under the crust Bread does not rise Bread is streaked Bread bakes unevenly

Over-rising or cooking at too temperature

Under-rising

low a

Cakes
Cracks and uneven surface

Over-kneading or using old yeast Under-kneading and not kneading evenly Using old, dark pans, too much dough in pan, crowding the oven shelf or cooking at too high a temperature Too much flour, too hot an oven and sometimes from cold oven start

Dry cakes

Too much flour, too little shortening too much baking powder or cooking at too low a
temperature Too much sugar or baking too short a period Too much sugar

Heavy cakes
Sticky crust

Coarse grained cake

Too

little

mixing, too

much

shortening, too

Fallen cakes

Uneven

color

using shortening too soft, and baking at too low a temperature Using insufficient flour, under baking, too much sugar, too much shortening or not enough baking powder Cooking at too high a temperature, crowding the shelf (allow at least 2 inches around pans) or using dark pans

much baking powder,

Uneven browning
Cookies

Not mixing well Not using shiny cookie sheet or not allowing at least 2 inches on all sides of cookie sheets in oven Cooling cookies in pans instead of racks Dropping cookies onto hot cookie sheets; not chilling dough; not baking at correct temperature Insufficient stirring and cooking at too low a temperature Overmixing

Uneven browning

Soggy Cookies Excessive spreading of cookies

Muffins Coarse texture

Tunnels in muffins, peaks in center and soggy texture

Pies Pastry crumbles Pastry tough
Pies do not brown (fruit or custard)

Over-mixing flour and shortening Using too much water and over-mixing the

dough

Bake
Copyright

at
)

degrees

constant temperature (400-425 in Pyrex or enamel pie pan

1978 Fundcraft Publishing, Inc.

BREADS, ROLLS, PIES

& PASTRY

CHEESE
1

PIE

(10-inch)

1/8 tsp.
1

graham cracker crust nutmeg 1/2 lb. cream cheese

tsp. vanilla 1/2 c. sugar

1

blueberry or cherry pie

filling

2 Tbsp. flour 2 eggs

Make graham cracker crust and add 1/8 teaspoon nutmeg. cream cheese, flour, eggs, vanilla and sugar 15 minutes. Put shell. Bake 20 minutes at 350. Top with pie filling. Chill. Gay Hanback

Beat
in

pie

HOMEMADE CHOCOLATE
1

ICE

CREAM

PIE

(14 oz.)

can Eagle Brand sweetened condensed milk

Hershey's syrup
large bowl,

c. (1 pt.)

whipping cream,

whipped
2 chocolate flavored Ready-Crust pie crusts

(not evaporated milk)

2/3 c.

stir together sweetened condensed milk and syrup. whipped cream. Pour into 2 chocolate-flavored pie crusts or make one pie and freeze remaining as ice cream. Freeze overnight or

In

Fold

in

for

several hours.

Linda Robinson

KEY LIME
1 1 1 1

PIE

can Eagle Brand milk (6 oz.) can frozen limeade small container Cool Whip

green food coloring

lime slices 1 pt. lime sherbet

graham cracker

pie crust

Combine milk, limeade and half of Cool Whip. Fold with sherbet, add 3 drops of green food coloring. Pour into crust. Garnish with remaining Cool Whip and lime slices. Chill overnight. Ora Mae Lisk

ALASKAN ORANGE
3 1/2 c. Rice
1

PIE

Chex crushed

to

2
2 3

c.

softened vanilla ice

c.

cream
flaked coconut

7 Tbsp. butter, melted 1/3 c. plus 6 Tbsp. sugar

1/2 c.

softened orange sherbet egg whites 1/4 tsp. cream of tartar

c.

1/2 tsp. vanilla

Prepare pie plate.

Bake

Chex
_51_

crumbs

in

shallow pan 10 minutes

63786

BREADS, ROLLS, PIES & PASTRY

350. Combine with melted butter, sugar and coconut. Mix well. Press into bottom and sides of pie plate. Combine ice cream and sherbet in large bowl of electric mixer. Blend on low speed. Pour into crust. Place in freezer. Beat egg whites with vanilla and cream of tartar until soft peaks form. Gradually add 6 tablespoons sugar. Beat until stiff peaks form. Spread meringue over filling carefully sealing to crust. Freeze overnight.
at

To serve:
meringue
is

Bake

slightly

in preheated browned.

475 oven 2

to

2 1/2 minutes

until

Claudette Kayler

HAWAIIAN
1
1

PIE

large carton Cool Whip can crushed pineapple

1
1

c.

chopped pecans

juice of 3
1

lemons

small can coconut (may omit) graham cracker pie crust

can Eagle Brand milk

Mix
until

thick,

Cool

ingredients and pour into a

Whip, milk and lemon juice. Add other graham cracker pie crust. Chill overnight.
Nell

Makes

large pie.

Colson

HAWAIIAN
1

PIE

(9 oz.)

container Cool Whip

(17 oz.)

can crushed

pineapple, drained
1

can sweetened condensed milk

juice of 2 lemons 1 small pkg. frozen

Stir

2 large ripe bananas pecans or walnuts 2 homemade graham cracker crusts or 2 baked pie shells

coconut

lemon juice Cool Whip. Stir the sweetened condensed milk. Stir coconut and lemon juice mixture into the Cool Whip mixture. Slice 1 banana in each of the pie Pour mixture evenly into the two crusts. Sprinkle coconut and crusts. chopped nuts on top. Refrigerate. Note: Coconut and bananas may be omitted and the pie is still
drained pineapple into
into

the

delicious.

Gail T.

Bunn

FROZEN YOGURT
2 (8 oz.) cartons flavored
1

PIE
Cool

(8 or 9 oz.) container

yogurt
1

Whip graham cracker crust

Mix containers Place

in freezer for

of

yogurt
or

with

more hours.

Pour into pie crust. Cool Whip. Remove from freezer 30 minutes

-52-

BREADS, ROLLS, PIES & PASTRY

before serving (longer for
refrigerator.

softer

texture).

Return

uneaten

pie

to

Sammie Ussery

FROZEN
1

PIE

1/3 c.
1

can Eagle Brand milk 1 large carton Cool Whip lemon juice 1/2 c. chopped pecans (No. 2) can crushed pineapple, drained
Mix Eagle Brand milk

Whip and pecans.

days.

Put

in

and lemon juice. Fold in pineapple, Cool graham cracker crust. Freeze. Keeps well for
an hour before serving. Helen L. Garner

Place

in

refrigerator for about

CHOCOLATE COOL WHIP

1
1

PIE
pie

(8 oz.) container

large Hershey

Cool Whip candy bar

in

graham cracker crust

shell

Melt candy bar

double

boiler.

Mix melted candy and Cool Whip

together and pour into pie shell.

Refrigerate.

Lynn Colson

LEMONADE
1 1 1

PIE

large carton Cool Whip small can Eagle Brand milk small can frozen lemonade

lemon, juiced

graham cracker crusts

Add

Mix Cool Whip, milk and

lemonade together
into

in

a large bowl.
Chill.

lemon

juice.

Pour equal amounts

2 pie crusts. Jennifer Colson

LEMON
2
6

PIE
2 1/2 c. sugar 1 c. butter
1

lemons
eggs
Mix

(juice of rind of one)

2,

grated

c.

corn meal
brown;
test

all

together
is

and bake

until

golden

with

knife

to

see

if

center

done.

Margaret Lisenby

LEMON
1

PIE
can frozen lemonade concentrate, thawed a few drops of yellow food color (may be omitted)
1

unbaked graham cracker crumb

sweetened condensed milk c. heavy cream or 1 carton
Chi!!

(6 oz.)

pie shell (15 oz.) can

(1/2 pt.)

whipping cream
until

pie

shell.

Whip cream

soft

peaks form.

Slowly beat

63786

.53.

BREADS, ROLLS, PIES & PASTRY

lemonade concentrate and sweetened condensed milk. Add food color. Mix well (but do not overbeat). Pour in pie shell. Chill at least 3 hours. Makes 6 large servings or 8 smaller servings. If wished, graham cracker crumbs may be sprinkled over pie before chilling.
in

Nell

Colson

REBECCA'S LEMON
3

PIE

eggs

4 tsp.

lemon juice
sugar

1/2 pt.

cream

1/2 c.

Mix eggs, sugar and juice. Cook to a custard and cool. Whip cream and add to mixture. Sprinkle vanilla wafer crumbs on bottom for crust and a few on top. Let set overnight in refrigerator. Sarah C. Skidmore

LEMON CHEESE TARTS

(Tiny)

2 (8 oz.) pkg.
3/4 c.

cream cheese

granulated sugar

3 eggs, separated 1 tsp. lemon extract

Sour Cream Topping:

1

c.

2 1/2 Tbsp.
Stir

sour cream sugar

together topping
ingredients

tsp. vanilla

until

well

blended.
extract.

Cream cheese, sugar and egg

3

yolks.

Add lemon

Beat the

egg whites until stiff peaks form. Fold into cheese mixture. Generously grease tiny muffin tins with Crisco and dust with about 1 teaspoon each graham cracker crumbs. Fill tins half full with cheese mixture. Bake at 350 for 15 minutes. Remove from oven and cool 5 minutes. Top with the sour cream mixture, about 1 teaspoon. Return to oven 5 minutes or until set. Cool 10 minutes, remove from pan. Makes about 60 tiny tarts. Keep refrigerated.
Gail T.

Bunn
PIE

LEMON MERINGUE
1

1/2 c.

1/3 c.

sugar cornstarch

1/4 tsp. salt

4 egg yolks, slightly beaten 2 Tbsp. butter or margarine 1/4 c. lemon juice

Meringue:
2/3 c. egg whites (4) 1/4 tsp. salt
In

1/4 tsp. cream of tartar 2/3 c. sugar

saucepan, combine sugar,

cornstarch and

salt.

Gradually

stir

-54-

BREADS, ROLLS, PIES & PASTRY

over medium heat, stirring be thick and clear. Remove from heat. Stir a little hot mixture into egg yolks. Mix well. Pour back into saucepan. Stir again and boil 1 minute. Remove from heat. Add butter and stir until melted. Add lemon juice. Pour into pie shell. Makes 1 deep-dish or 2 regular pies. Cool while making mein
1

1/2 cups water.

Boil
1

Bring

to

boil

constantly.

minute.

Mixture

will

ringue.

Beat egg whites Beat

to

until

blend.

Add
in

sugar,

foamy. Add salt and cream 1 tablespoon at a time. Beat

of tartar.
until
stiff.

Top

pie

and brown

oven.

Pam

Lisenby

SOUTHERN STYLE
2 c. raisins 1 c. boiling water 1/8 tsp. salt
3/4 c.
1

RAISIN PIE

4 Tbsp.
1/3 c. 1 tsp.
1

cornstarch Tbsp. butter

sugar

orange juice orange rind

2 Tbsp.

lemon juice
raisins
until
in

pie crust
salt,

Cook
cornstarch
Put
in

boiling

water with

sugar,

lemon
butter.

juice

and

thick.

Add

orange

juice,

rind

and

Let cool.

pastry.

Place pie crust on top or lattice strips of unbaked pie shell. Bake at 450 for 10 minutes, then turn oven back to 350 until
Ella H.

done.

Maner

PEACH COBBLER
1/4 c.

1/2 c.
1 1

shortening sugar

1/4 tsp. salt 1/4 c. milk

egg
1/2 c. flour

1/2 tsp. lemon juice peaches or any other

fruit

you

2 tsp. baking
Sift

powder
ingredients
well.

desire
together. dry

dry

Cream

butter,

add sugar.
with
liquid.

Add
Butter
a

egg

and beat

Alternate

ingredients
desired.

casserole.
layer of

Sprinkle dish with 3 tablespoons brown sugar.

Then place
with batter

bake

at

peaches or any other fruit 400 for 35 to 40 minutes.

Cover

and

Sarah

C.

Skidmore

BEST PEACH COBBLER

8 firm peaches, peeled and sliced or one large can sliced peaches 1 stick margarine
1

tsp.

baking powder

1/4 tsp. salt

1/2 c. milk 1/4 tsp. vanilla 1/2 c.

11 /2
1 c.

c.

sugar

water

plain flour

63786

.55.

BREADS, ROLLS. PIES & PASTRY

Grease 10-inch casserole dish. Line with peaches. Cream margarine and 1/2 cup sugar. Mix flour, baking powder and salt and add
to

cream mixture
if

alternately

with

milk.

Add

vanilla.

over peaches.

peach juice

Mix remaining sugar with 1/2 using canned peaches. Bring

cup
to

of

Spoon mixture water or use the

1

boil

sugar dissolves. top browns.

Pour over

batter.

Bake

at

350

for

and stir hour or

until
until

Pam Lisenby

NO CRUST PEACH
fresh sliced peaches (heaping) 2 Tbsp. flour
2
c.

PIE
almond

1/2 c.

sugar
flavoring

2 to 3 drops

Topping:
1 1

c. c.

sugar
flour

3/4 stick butter,

1

melted

egg

Mix flour, sugar and almond bottom of 13-inch Pyrex dish.

Mix

flavoring.

Add peaches and place

listed:
in

in

topping

ingredients
of

in

order

sugar,

flour,

butter

and egg. Place on top 35 minutes.

peach mixture and bake

375 oven

for

30

to

Mrs. Byron Dunlap

DATE
4

PIE
2 Tbsp. butter, melted 1 Tbsp. orange juice 2 Tbsp. lemon juice 1 tsp. allspice 2 unbaked pie shells

eggs

pinch of salt 2 c. sugar 1 c. dates

1

c.

pecans

ingredients.
until

Add remaining with Separate eggs; beat yolks a pinch of salt. Add stiffly beaten egg whites. Pour into shells. Bake firm at 350 for about 40 minutes.
Stella

Almond
PIE

FRESH STRAWBERRY
1
1

c. c.

boiling water

3 Tbsp. strawberry jello

sugar pinch of salt 3 Tbsp. cornstarch

Mix sugar, cornstarch and Remove from heat
jello.

(heaping)
1

baked pie

shell

Add

to

boiling

water.
in

Cook
baked

until thick.

and cool.

Place strawberries

-56-

BREADS, ROLLS, PIES & PASTRY

pie
shell.

Pour
with

filling

over

berries.

Chill

overnight

or

several

hours.

Top

Dream Whip

or Cool Whip. Nell Colson

SOUTHERN STRAWBERRY
3/4 c.

PIE

sugar

Tbsp. strawberry flavored

gelatin

2 Tbsp. cornstarch 2 Tbsp. light corn syrup

1 c.

sugar

qt fresh strawberries (9-inch) baked pie shell

Combine
Bring to a

sugar, cornstarch, corn

syrup
Cool.
Chill

and water
until

in

a saucepan.
thickened.
in

boil.

Cook,
until
in

stirring

constantly

clear and

Add
pie

gelatin,
shell,

stirring

dissolved.
mixture.

Place
until

strawberries
Yield:

pour

gelatin

firm.

one

(9-inch) pie.

Ora Mae Lisk

DAMSON PRESERVES
1 c.
1

PIE

Damson preserves
brown sugar
milk

tsp. salt

c.

4 eggs, well beaten

1/2 c.

tsp. vanilla 1/3 c. melted butter

Blend

Add eggs,
pie shell
in

and stirring until sugar, and vanilla. Stir in butter. moderate oven until brown.
preserves
milk,
salt

all

lumps are out. Bake in uncooked

Stella

Almond
PIE nutmeg cinnamon

TRADITIONAL PUMPKIN
1

1/2 c.

cooked, mashed

pumpkin
1 c. 1 c.

sugar
milk

1/2 tsp. salt 1/8 tsp. ground 1/8 tsp. ground

1 tsp. 1

2 eggs, beaten 2 Tbsp. butter, melted

orange extract unbaked pastry shell

mix well. except pastry shell; Pour bake at 450 for 10 minutes. Reduce heat to 350; bake an additional 30 to 35 minutes or until set. Margaret Lisenby
all

Combine

ingredients

into pastry shell;

SWEET POTATO
2 c.
1 c. 1 c. 1

PIE
vanilla

mashed sweet potatoes

milk

2
1

box instant eggs

tsp. vanilla

pudding

stick

sugar margarine
Mix
ail

together.

Makes

regular

pies.

If

using deep-dish

63786

.57-

BREADS, ROLLS, PIES

crusts, increase

8.

PASTRY

sweet potatoes to 2 1/2 Bake 20 minutes or until done at 350.

cups and milk

to

1/4 cups.

Pam Lisenby

VON'S SQUASH
3
1
1

PIE

c. grated squash Tbsp. lemon juice Tbsp. coconut flavor

1 Tbsp. flour 3 eggs 1 1/2 c. sugar

Mix all well. Pour in crusts. Bake minutes or until done. Makes 2 pies.

at

350

for

about

45

Ethel Blalock

SQUASH COCONUT
2
1

PIE

c.

grated raw squash

1 1

Tbsp. flour
tsp. lemon juice 1/2 tsp. coconut flavoring

1/2 c.

sugar
margarine, melted

1/2 stick

3 eggs

2 pie shells
all

Mix

ingredients

and pour

into

pie shells.

Bake

at

350

for

45 minutes.
Margurette Quinn

CRUSTY COCONUT
1 1

PIE

1/2 c. milk 1/4 c. coconut

c.

1/4

3
1

abutter eggs

sugar

tsp. vanilla

Pour milk over coconut and set aside while creaming butter and sugar. Add eggs and beat mixture well. Then add coconut and flavoring. Pour into an unbaked pie shell. Bake at 350 for about 30 minutes or until pie is golden brown and firm.
Lila

Weathersbee

COCONUT
1

PIE
coconut
or margarine,

c.

3 whole
1

sugar eggs

1 1/2 c.

1/4 c. butter

tsp. vanilla

melted

1/2 c. milk

Mix

all

ingredients together
for 30 minutes.

Bake

at

350

into unbaked and pour for 2 pies. Double recipe Pam Lisenby

pie

shell.

-58-

BREADS, ROLLS, PIES & PASTRY

COCONUT
1 stick butter, melted 5 beaten eggs 2 c. sugar 3/4 c. buttermilk

PIE
coconut

Tbsp. vanilla

1 c.

2 pie shells

Mix together and bake at

closer to

325

for

30 minutes (sometimes

it

is

45 minutes).

Make a

glaze on pie with stiffened egg whites. Melisa Isenhour

Nancy Lisenby

IMPOSSIBLE
5
1

PIE

eggs

3/4 c. sugar 1/2 c. self-rising flour 2 c. sweet milk

vanilla 1/2 stick butter

1 tsp. 1 (7 oz.)

can flake coconut

Beat eggs, blend with

ingredients.

sugar,
butter.

add

flour

Grease pan with

Bake 30

to

and stir in remaining 40 minutes at 350.

Betty Austin

OWN CRUST EGG CUSTARD

4
1

eggs
c.

sugar 3 Tbsp. flour

Set oven at 375.
beat.

2 Tbsp. margarine 1 large can milk

1

Tbsp. vanilla

Beat

Pour

in

good

size pie plate.

Mix in all ingredients and eggs well. Bake for 30 or 35 minutes.

Ethel Blalock

CHOCOLATE CHESS
3 c. sugar 7 Tbsp. cocoa 3 Tbsp. flour
1

PIE

4
1

eggs
stick margarine tsp. vanilla

c.

milk

unbaked pie shells

Melt margarine.

unbaked pie be added.

shells.

Add other ingredients and mix well. Pour into Bake at 375 for 45 minutes. Nuts or coconut may
Margaret Lisenby

CHOCOLATE
1

PIES
milk

c.

sugar

2 1/2 Tbsp. cocoa

1/8 tsp. salt 1/4 c. cornstarch

3 2

egg yolks
c.

1/2 stick margarine 1 tsp. vanilla

63786

-59-

BREADS, ROLLS, PIES & PASTRY

Meringue:
3 egg whites
1/4 tsp.

6 Tbsp. sugar
of tartar
1/2 tsp. vanilla

cream

salt and cornstarch. Mix in egg and milk. Cook until mixture thickens. Add margarine and vanilla. Pour into baked pie shells. Top with meringue and bake in 325 oven until lightly browned. Meringue: Have egg whites at room temperature. Add cream of Beat at high speed until egg whites are foamy. Slowly add tartar. Beat in vanilla. sugar and beat until whites hold a stiff peak. Spread over pie, sealing meringue to pie shell. Makes 2. Sarah Lee

Mix together sugar, cocoa,

yolks

Stella

Almond
PIE

FUDGE PECAN
1/2 c. butter or margarine 3 Tbsp. cocoa 3/4 c. hot
1

tsp. vanilla

1
1

c.

water sugar

1 1

1/2 c. flour 1/8 tsp. salt

small can evaporated milk pecan halves deep dish pie crust c. whipped topping
c.

Preheat oven and cookie sheet to 350.

butter.

Add cocoa and

in

stir

until

dissolved.

In medium saucepan, melt Add hot water. With wire

flour mixture, salt, vanilla and evaporated smooth. Mix in pecans and pour into pie shell. Bake on preheated cookie sheet for 50 minutes or until a knife inserted 1-inch from the edge comes out clean. Cool. Serve with

whip blend
milk.
Stir

sugar

and
is

until

batter

whipped cream

(optional).

Jean Riggins

NUDGE'S "OH SO GOOD PIES"

2 4
1 1

c.

sugar

c. raisins

eggs
stick butter

1 c.
1

pecans, chopped

Tbsp. vinegar

coconut 2 (9-inch) unbaked pie shells

c.

Cream
done.

butter

and sugar,

ents and pour into pie shells.

This pie freezes well.

add eggs and beat. Mix other Bake at 350 35 to 40 minutes

Mary Louise Colson

ingredi-

or until

PECAN
1

PIE
1 stick margarine, melted 2 Tbsp. flour

box

light

brown sugar

1/2 c. milk

-60-

BREADS, ROLLS,
3
1

PIES & PASTRY

2
c.

eggs
Tbsp. vanilla flavoring
Mix and pour into two
pie

chopped pecans
Bake
350

shells.

at

for

45 minutes

to

hour.

Makes two

pies.

Mary Ethel Clayton

PECAN
1
1

PIE
3 Tbsp. water pinch of salt
1

box

light

brown sugar

stick margarine, melted

4 eggs, beaten

tsp. vanilla

2 Tbsp. corn meal

Melt margarine.
with other ingredients
at

1 1/2 c.

pecan pieces

Add

sugar.

and mix.

325

for

40 or 45 minutes.

Beat eggs and add to mixture along Pour into 2 unbaked pie crusts. Bake Shake pies to see if done. Mary Frances Colson

PECAN
1/2 stick butter
1 c.

PIE
3

eggs

white sugar

1/4 c. 1/2 c.

brown sugar
white Karo syrup
in

1/2 c. pecans 1 tsp. vanilla

Mix and bake

325'

oven

until

solid
Lila

when you

test

it.

Weathersbee

PECAN
1/3 c.

PIE
1

butter

tsp. vanilla
c.

1/2 c. firmly

packed brown

3 eggs, slightly beaten

1

sugar
1

c. light

corn syrup

(9-inch)

chopped pecans unbaked pie

shell

Cream
Blend
in

pie shell.

butter; add brown sugar gradually and cream; mixing well. syrup and vanilla thoroughly. Add eggs and pecans. Turn into Bake at 450 for 10 minutes. Reduce temperature to 350;

bake

for

25 minutes longer.
Susie Bowers

MOTHER'S PECAN
3 eggs 1/2 c. white sugar 1 c. white Karo syrup
1/2 stick butter,

PIE
salt

pinch of
1

tsp. vanilla

1 c.

pecans

melted
in

Place pecans
together.

deep

dish

pie

shell.
in

Pour mixture over pecans.

Bake

Mix other ingredients 350 oven for 15 minutes,

63786

-61

BREADS, ROLLS, PIES & PASTRY

reduce heat
more).

to

325

and

bake

until

done
Ruth
F.

(approximately

15 minutes

Curlee

BROWN SUGAR
1 c.
1

PIE

brown sugar, packed

tsp. vanilta

2 Tbsp. butter, melted 3 Tbsp. milk

1

2 Tbsp. flour

egg, beaten

Mix sugar and flour together. Add milk, vanilla, butter and Pour into unbaked pie shell. Bake at 350 until center no longer quivers. For pecan pie, place 1 cup pecans in bottom of pie shell.
egg.
Mrs. Emma S. Dunlap Heritage Recipe

MOTHER'S OLD-FASHIONED VINEGAR

1

PIE

1/2 c. butter, softened 1/4 c. sugar

2 Tbsp. vinegar
1 1

tsp. vanilla

3 eggs

unbaked pie crust

until

Cream

together butter and

vanilla.

sugar
well.

light

and

fluffy.

Add
in
;

eggs, vinegar and

outer

Beat
until

Pour

into pie crust.

Bake

350 oven 45 minutes or

knife

blade inserted a few inches from

edge

of crust

comes

out clean.

Cool on rack.
Nell

Colson

PIE
2 1/2 c. sifted all-purpose flour 1 tsp. salt
1

CRUST
1

1/4 c.
1

egg, slightly beaten cold water Tbsp. vinegar

c.

shortening
Mix
flour

mixture looks

like

and salt; cut coarse meal.

flour
is

in

shortening

with

pastry

blender
all

until'

Add

egg, water and vinegar

at

one

time and mix

fourths and

until

moistened.

Form

into

ball,

divide intol
for

weeks.

roll out. Dough will keep in refrigerator Makes two double crust pies. Freezes good.

several!

Margaret Lisenby

ANGEL BISCUITS
5 c. self-rising flour
1

1/2 c.

shortening

pkg. yeast

2 c. buttermilk

1/4 c.

sugar
in

Dissolve yeast

tablespoons

of

warm

water.

Then mix

all

62-

BREADS, ROLLS, PIES & PASTRY

ingredients together.

does not have

to rise.

The dough can be refrigerated for 24 hours and Bake at 350 for 30 minutes. John W. Thompson

HURRY-UP BUTTERHORN ROLLS

1

pkg. active dry yeast

2 1/2

c.

Bisquick

3/4 c.

warm water

in warm water. Stir in Bisquick. Beat vigorousTurn onto surface dusted with Bisquick. Knead until smooth, approximately 30 strokes. Cover; let rest 10 minutes. Roll to a 12-inch circle. Cut in 16 wedges. Beginning at end, roll each wedge toward point. Place on greased baking sheet, point side down. Cover hour until doubled. Bake at 400" 10 to 15 with damp cloth, let rise 1

Dissolve yeast

ly.

minutes.

Brush with butter or margarine while warm. Pat Reid

REFRIGERATOR ROLLS
2 pkg. yeast 2 1/2 c. warm water
3/4 c. oil

1/2 c.

sugar
c.

2 eggs 7 to 7 1/2

flour

2 1/2tsp. salt

Add yeast
salt

to

warm water
flour.

in

large

bowl.

Add

oil,

sugar, eggs,

in remaining flour. Beat until smooth. Stir Add more flour if needed. Put on floured surface. Knead until smooth. Put in well oiled bowl. Cover and refrigerate. Next day, take dough out, punch down to get out air bubbles. Pinch off what you need, make into rolls. Dough will keep in refrigerator for 3 days.

and 4 cups

Ella H.

Maner

QUICK CHEESE BREAD

2

eggs
water

1 1

3/4 c.

tsp. dry mustard 1/2 c. grated sharp

Cheddar

2 (5 1/2 oz.) pkg. Martha

cheese
2 Tbsp. butter

White Bix-Mix
Preheat oven to 350.

Grease 8 1/2x4 1/2-inch loaf pan. Beat eggs in large bowl, stir in water and Bix-Mix and beat. Add mustard and 1 cup of the cheese. Mix thoroughly. Pour batter in pan, sprinkle with remaining cheese, dot with butter. Bake for 45 minutes. Let cool
before slicing.

Donna Maner Hargett

63786

-63-

BREADS, ROLLS, PIES & PASTRY

ONION BREAD
1/2 c.
1

chopped onion Tbsp. shortening

egg

slightly beaten 1/2 c. milk

1

Bisquick sharp Cheddar cheese 2 Tbsp. melted butter

1

1/2 c.

1 c.

Preheat oven to 400. Saute onion in shortening. Mix egg and Blend in Bisquick. Add onion and half of cheese. into greased 1/4-inch round pan. Sprinkle with remaining! Spread cheese. Sprinkle with butter. Bake for 20 to 25 minutes.
milk together.

8x1

Robbie Vaughn

SKILLET
1 c. 1 c. 1

CORN BREAD
1/4 c.

self-rising cornmeal self-rising flour

vegetable

oil

2 eggs, beaten
1

1/2 c.

buttermilk
flour

Tbsp. brown sugar

Combine meal,
skillet.

and

sugar.

Combine remaining
into

ingredients.

Mix with dry mixture.

Mix
until

Bake

at

400

Pour golden brown.

well.

well-greased 10-inch iron

Mildred

McManus

SALMON SOUTHERN CORNBREAD

1

(7 3/4 oz.)
c.

can salmon

1/2 tsp. salt

1
1

1 c.
1

sifted flour

egg, beaten
c.

corn meal 4 tsp. baking powder 1/4 c. sugar

Drain

salmon

liquid

and milk

1/4 c. butter,

melted

flour,

salmon. Sift together Flake sugar and salt. Combine egg, salmon liquid and butter. Add to dry ingredients and mix just enough to Stir in salmon. Place in well-greased baking dish, 8 x 8 x moisten. 2-inches. Bake in hot 425 oven for 25 to 30 minutes. Sarah C. Skidmore salmon,
reserving
liquid.

corn meal, baking

powder,

TEXAS CORN BREAD

8 oz. sour cream 1 small can cream-style corn 2 eggs, beaten
1

c. self-rising

corn meal

1/3 c. oil

Preheat oven to 350. minutes or until done.

Combine

all

ingredients and bake 25 to 30

Susie Bowers

-64-

BREADS, ROLLS, PIES & PASTRV

ZUCCHINI NUT BREAD

3 c. flour 2 c. sugar
1

c.

cooking

oil

1/4 tsp. baking tsp. salt 1 tsp. soda

1

powder

2 c. shredded zucchini

3 eggs
1

chopped nuts 11/2 tsp. cinnamon

1/2 c.
Sift

tsp. vanilla

cinnamon, salt, soda and baking powder. eggs together. Add dry ingredients and vanilla. Add shredded zucchini and nuts. Bake in 2 loaf pans (4 x 8-inch) or a Bundt pan at 325 for 45 minutes. Ella H. Maner
together
oil

flour,

Beat sugar,

and

BANANA
1 1

SPICE LOAF
1/3 c. oil

pkg. spice cake mix pkg. instant vanilla pudding

2 large
1

bananas

4
1

eggs
c.

c.

nut meats

water

Topping:
3/4 c.
1/2 c.

brown sugar
margarine

1/2 c. nut

meats

Mix eggs, water, oil, bananas and nuts in blender. Pour over cake mix and instant pudding. Stir well. Makes 2 loaves. Line pans with foil. Bake at 350 for 45 minutes. Melt topping on range. Pour
over loaves before cool.
Betty Walton

COFFEE CAN SALLY LUNN

4 c. all-purpose flour

pkg. yeast 1/2 c. milk

1

1/2 c. 1/4 c.

corn oil sugar

1/2 c.

water
to

2 eggs,

11/2 tsp. salt beaten

(1

Preheat oven
lids.

375.

Grease

well 2

pound) coffee cans with

1/2 of flour and yeast in large mixing bowl. Heat milk, Add to Stir well to dissolve. sugar and salt until warm. flour and yeast and mix well. Beat in eggs. Gradually beat in rest of flour until smooth and elastic, about 5 minutes. Divide into coffee cans. Put on lids. Let rise in warm place until about 1-inch from top of can, about 1 hour. Take off lids and bake in preheated 375 oven about 30 minutes until bread is puffed and brown. Let cool 15 minutes and remove from cans. Cover top with foil
water,
oil,

Combine

63786

-65-

BREADS, ROLLS, PIES & PASTRY

if

browning too quickly.

Serve warm with butter or toast

Jo Avett

it.

Good

for

breakfast.

<<<

Extra Recipes

>>>

-66-

(tataes, (iooVw.cs

"t

& Connections

Candy Testing
Thermometer
Test:

Check candy thermometer in boiling water. If it doesn't register 212 degrees, add or subtract the same number of degrees in recipe. Always make sure candy thermometer is covered with liquid, not just foam. Clip it to the side of the pan after syrup
boils.

Cold-Water Test:

Remove candy from fire. Drop a little syrup into small bowl of very cold, but not ice cold, water. Use a fresh cupful of cold water for each test. Form into ball with fingers, if possible.

CANDY

DEGREES
230-234 degrees

STAGE
Thread

COLD WATER TEST

Syrup spins 2-inch thread

when dropped from spoon

Fudge, Fondant
234-240 degrees
Soft Ball

Candy

will roll into soft

ball but

quickly flattens

when removed from water

Divinity,

Caramels

244-248 degrees

Firm

ball

Candy will
ball

roll into

a firm

but not hard ball which will not lose its shape upon removal from
water.

Taffy

250-266 degrees

Hard ball

Syrup forms hard although it is pliable

ball,

Butterscotch

270-290 degrees

Light Crack

will form threads water which will soften when removed from water

Candy
in

Peanut

Brittle

300-310 degrees

Hard Crack

Candy
brittle

will

form

hard,

threads in water which will not soften when removed from water

Caramelized Sugar

310-321 degrees

Caramelized

Sugar

first

melts,

then

becomes a golden brown and will form a hard,

brittle ball in cold

water

Copyright

1978 Fundcraft Publishing, Inc.

CAKES, COOKIES, FROSTINGS

& CONFECTIONS

RED VELVET POUND CAKE

2 sticks margarine

Crisco 3 c. sugar 5 eggs, slightly beaten

1/2 c.
1

2 oz. red food coloring 3 c. flour

1/2 tsp.
1 c.

baking powder

milk

tsp. vanilla

Cream
coloring.
milk;

together shortening and sugar.

Add eggs,
this

vanilla

and food

Mix

well.
flour.

Mix

alternately

with

mixture the flour and

Start
in

ending with

Bake in tube pan for 1 hour and 15 minutes. Bake at 325. Ice with cream cheese icing.
Ruth Clayton

cold oven.

FIVE
3 c. sugar 2 sticks margarine
1/2 c.

FLAVOR POUND CAKE

1

1 1

tsp. butternut flavoring tsp. coconut flavoring tsp.

c.

Crisco

5 eggs, slightly beaten 1 tsp. lemon flavoring 1 tsp. vanilla flavoring

1 c.

rum or almond flavoring unsifted flour milk

Alternately

Add eggs and flavorings. Mix well. add flour and milk; ending with flour. Bake in tube pan for 75 to 90 minutes. Don't open oven for 1 hour. Start with a cold oven. Bake at 325. Ruth Clayton
Mix

sugar and shortenings.

NELL'S
1 c. 1

LEMON POUND CAKE

1/2 tsp. baking 1/2 tsp. salt
1 c.

Crisco

powder

stick margarine
c.
c.

3 3
5

sugar
plain flour

milk

2 Tbsp.

lemon extract

eggs
Glaze:

lemon juice
1/2 c.

water

sugar
together
well.

Cream
time,
well.

Crisco, margarine

and sugar.

Add eggs one

at

beating

Add

dry ingredients alternately with milk.

Mix

tube pan.

Add lemon flavoring. Pour into well-greased and floured 10-inch Bake at 325 for 1 hour and 20 minutes. Mix 1/2 cup sugar, juice of one lemon and enough water Glaze:
-67-

63786

CAKES, COOKIES,

FROSTINGS & CONFECTIONS!

in

added

to

juice

to

make

1/2

cup.

Heat

small pan

dissolved. (Do not boil.) Pour over warm cake. and remove from pan. Nell Colson

sugar is Let set a few minutes

until

CARAMEL NUT POUND CAKE

1 c. 1 c.

butter

3
1

c. plain flour

sugar

c.

1/2 tsp. salt 1 Tbsp. vanilla 1/2 c. shortening

1 lb.

1/2
1 c.

chopped nuts box light brown sugar tsp. baking powder

milk

eggs

Cream butter, shortening and brown sugar. Gradually add Add eggs one at a time. Combine baking powder, salt and add alternately with milk. Add vanilla and nuts. Bake at 325
sugar.

white!
for

flour;!
1

1/2
with

hours.

Cool

cake

for

15 minutes before removing from pan.

Dust

powdered sugar.

Nancy Vick McSwain

MRS. BARRINGER'S
1

POUND CAKE
mace

butter, packed solid 2/3 c. granulated sugar

c.

1/2 tsp.

2 c. flour, sifted

unbeaten eggs

Have a round pan greased and floured. Have oven heated to 325 Have ingredients measured as mixing must all be done by hand or at very low speed on mixer. Cream the butter. Add sugar and work until ver light. Add spice or vanilla and 1 egg at a time and stir until th yolk cannot be seen. Then add another egg in same manner until all are added. Add flour mix and turn at once into pan. Bake slowly about a n
hour.

Sarah

C.

Skidmore

POUND CAKE
1/2 lb. butter 1/2 c. Crisco

3 6 3

c.

sugar
flour (sifted twice)

tsp. vanilla tsp. almond flavoring 1/2 tsp. baking powder (add
1 1

eggs
c.
1

last)
c.

milk

Cream
eggs one
1

together
at

butter

and

Crisco.

Gradually add sugar.

After sifting flour twice,

Addji

time
milk.

and

beat well.
flavorings

adq|

alternately

with

Add

and

then add baking powder.

I

Bake

1/2 to 2 hours at 325.

.-

Alma Rutledge Nancy Lisenby

-68-

CAKES, COOKIES,

FROSTINGS & CONFECTIONS

CHOCOLATE POUND CAKE

1/2 c. butter
1

1 c.
1

1/2 c.
c.

3
5

shortening sugar

tsp. baking 1/4 tsp. salt

sweet milk powder

eggs
c. flour

5 Tbsp. cocoa 2 tsp. vanilla

butter,

time.

Cream Add

shortening and sugar together.

vanilla.
Sift

Add eggs one

at

milk
1

and

dry ingredients together and add to

at

mixture.

Bake

hour and 10 minutes

350.
L.

John W. Thompson
Margaret
Lovelady

FOUR FLAVOR POUND CAKE

1 c. butter, softened 1/2 c. Crisco shortening

1/2 tsp. baking 1/2 tsp. salt

1

powder

3 c. sugar 5 eggs 3 c. all-purpose flour

c.

milk

1
1

tsp.

rum

flavoring

tsp.

coconut flavoring

Topping:
1/2 c. 1/2 c.

sugar water
butter

1/2 tsp.

2 tsp.

almond flavoring rum flavoring

and Crisco. Gradually add sugar, beating until Add eggs one at a time, beating after each addition. Combine flour, baking powder and salt; add to creamed mixture altermilk. Mix until blended. Stir in rum and coconut flavornately with ing. Pour batter info greased and floured 10-inch tube pan. Bake at 325 for 1 hour and 45 minutes or until toothpick inserted in center comes out clean. Combine 1/2 cup sugar and water in small pan. Bring to boil. Add almond and rum flavoring Pour over hot cake. Cool on rack and remove from pan.
light

Cream
and

fluffy.

Nell

Colson

KENTUCKY POUND CAKE

2 1/2 c. self-rising flour 2 c. sugar
1 1

1/2 tsp.

1 c.
1 c.

ground cinnamon chopped pecans

crushed pineapple (add

1/4 c.

Crisco

oil

4 eggs 2 Tbsp. hot water

last)

Glaze:
1/2 c.

sugar

1/2 c.

pineapple juice
cake.

Drain pineapple.

Save

juice for glazing

63786

-69-

CAKES,
Slightly

COOKIES, FROSTINGS & CONFECTIONS

cinnamon,

and

flour

beat eggs and sugar and Crisco oil. Then add flour, pecans and hot water. Add crushed pineapple last. Grease pan (Bundt, tube or oblong). Bake at 325 for 1 hour and 10
(do
still

minutes.

Glaze:
juice.

Heat Pour over

warm

not boil) 1/2 cup sugar and 1/2 cup pineapple cake.
Nell

Colson

CREAM CHEESE POUND CAKE

1 c.

1/2 c. butter, 1 (8 oz.) pkg.

margarine, softened softened

6 large eggs
1/4 tsp. salt

cream cheese,

c.

softened sugar

2 tsp. vanilla 3 c. cake flour

Combine
Add
flour
salt

margarine,
at

butter,

and eggs, one

vanilla.

a time.

and
pan.

Mix

well.

tube
until

Place

in

cold oven.
in

sugar and cream Beat well after Pour into greased Set oven at 275.
Mildred

cheese. Beat well. each addition. Add and floured 10-inch

Bake

1/2 hours or

tested done.

Cool

pan.

McManus

BUTTERNUT POUND CAKE

1

1/2 c.
c.

3 6

Crisco sugar

eggs

3 3/4 c. plain flour sweet milk 3 tsp. butternut flavor

3/4 c.
for
1

Bake

in

tube pan at 300

1/2 hours.

Nancy Lisenby

COLD OVEN POUND CAKE

2/3 c. Crisco 2/3 c. butter
1

1
1
1

sugar eggs 3 1/2 c. cake

3
5
c.

tsp. baking powder tsp. cream of tartar tsp. vanilla tsp. lemon flavoring
c.

flour

milk

Grease tube pan and flour. Cream butter and Crisco with sugar, one cup at a time. Add one egg at a time. Mix dry ingredients. Putl lemon and vanilla in milk. Add dry ingredients and milk gradually to Bake in cold oven mix, putting all milk in before all dry ingredients. (Do not preheat.) at 300 for 1 1/2 hours. I Linda Robinson I

-70-

CAKES, COOKIES, FROST I NGS

8.

CONFECTIONS

BUNDT POUND CAKE

2 sticks butter 2 c. sugar 2 c. all-purpose flour 5 large eggs
1/2 tsp.
1

baking powder

(optional) tsp. or more vanilla or any preferred flavoring

room temperature for at least two hours. Grease and flour lightly a large heavy Bundt all ingredients into large bowl of mixer at one time, (except add flavoring after mixing). Beat on medium speed of mixer 10 minutes, stopping about three times to scrape sides of bowl and beatPour into pan. Bake at 350 about 1 hour or until tests done. ers. Cool in pan on rack 30 minutes to 1 hour, no longer. Turn onto rack to

Have

all

ingredients at

Preheat oven to cake pan. Put

350.

cool.

Jo Avett

ORANGE CRUSH POUND CAKE

1 c.

vegetable shortening

3
1 1

c.

all-purpose flour

1/2 stick butter

1 c.

2 3/4 c. sugar 5 eggs

tsp.

Orange Crush orange flavoring

tsp. vanilla
at a time,

Cream
mixing well.

shortening,

butter

and sugar.
with

Add Crush

alternately

Pour into greased and floured 9-inch and 10 minutes.

Frosting:
1/2 stick butter
1

Add eggs, one flour. Add tube pan. Bake at 325

sifted

flavorings.
for
1

hour

tsp.

orange flavoring

(3 oz.) pkg.

cream cheese,

1 c.

powdered sugar

softened

1/2 tsp. vanilla

flavorings.

together butter and cream cheese. Add powdered sugar and Spread over warm cake. Sundrop can be substituted for Crush; use lemon flavoring instead of orange.

Cream

Lisa Davis

PINEAPPLE
2 3 8 3
c.
c.

POUND CAKE
1
1 1

vegetable shortening sugar

large

eggs

tsp. salt tsp. vanilla (8 oz.) can

crushed

c. plain flour

pineapple with juice

well.

Cream Add

shortening
flour

and
salt.

and

or until

Grease bottom of tube pan. cake tests done.

63786

Add eggs one at a time and beat Add vanilla. Gradually stir in pineapple. Add batter and bake at 325 for 1 1/4 hours
sugar.

-71-

CAKES,
Note:

COOKIES, FROSTINGS & CONFECTIONS

in

There

is

no baking powder or soda

this

recipe.

Glaze:
1

Tbsp. butter

1/4 c. milk

1 c.

brown sugar
Mix

vanilla

and boil about 10 minutes. Cool mixture. and pour over cake. Grace U. Lefler

Add

teaspoon

NORWOOD "WEAKLY" POUND CAKE

3
c.

sugar
Crisco

3
1 1 1

2 sticks butter
1/4 c.

c. flour tsp. vanilla tsp. lemon flavoring c.

4 large

eggs

milk

Cream sugar and

pound cakes.
minutes.

shortening and add other ingredients as in other (No baking powder.) Bake at 350 for about 1 hour and 15

Mildred Norwood

CARAMEL NUT CAKE

6 eggs, separated
1 1 1

baking powder 2 c. graham cracker crumbs 1 Tbsp. flour 1 c. brown sugar 1 pt whipping cream 2 eggs, beaten
1

tsp.

1/2 c. sugar tsp. vanilla

c.

chopped walnuts

1/4 c. orange juice 1/4 c. butter 1/2 tsp. vanilla

sugar and baking powder and add to Beat whites until stiff but not dry. mixture. in into yolk Fold crumbs and nuts. Pour into two Fold (9-inch) cake pans, greased and lined with waxed paper. Bake at 325 for 30 to 35 minutes. Cool. Remove from pans. Spread layers with whipped cream. Meanwhile, combine brown sugar and flour in saucepan.

Beat

yolks
1

well.

Combine

yolks.

Add

teaspoon

vanilla.

Add orange
ened.
sides.
Stir

juice,
in

butter

vanilla.

Refrigerate for

Cook over low heat until thickPour over cake, letting it dribble down several hours before serving. Katherine Collins
and 2 eggs.
Cool.

RED DEVIL'S FOOD CAKE

2
c.

cake

flour

2 well beaten
1

eggs

'

1/4 tsp. salt

tsp. vanilla

-72-

CAKES, COOKIES,
1/3 pkg.

FROSTINGS & CONFECTIONS

1/2 c.
1

dry yeast in 2 1/4

cocoa

Tbsp.
1

warm water
shortening sugar

1/2 c. soft

1/2 c.
Sift

small can evaporated milk 3/4 tsp. baking soda in 2 1/2 Tbsp. warm water

flour before measuring and add salt. Let stand. Soften 2 1/2 tablespoons warm water. Let stand. Put shortening in Gradually add bowl. sugar, mixing until light and fluffy. Add eggs and vanilla. Sift cocoa and add to batter. Add flour mixture alternately with milk, beginning and ending with flour. Beat until smooth after each addition. Mix in softened yeast. Cover and refrigerate

yeast

in

overnight.

Next morning, preheat oven to 350. Grease 2 deep 8-inch cake Dissolve soda in 2 1/2 tablespoons warm water. Stir into cake mixture. Pour into prepared cake pans. Bake 30 minutes or until cake shrinks from sides of pans. Let stand 5 minutes before turning out.
pans.
Frost with favorite frosting.

Laura Frances Young

COCONUT CAKE
1

box white pudding recipe cake mix c. sugar

milk

(7 oz.) pkg.

Dover Farms

frozen coconut carton Cool Whip

1 c.

Make
pan.
slightly

Mix
top.

milk

cake according to package directions. Bake in rectangular and sugar until sugar is dissolved, then pour over
cake.
Sprinkle
with

cooled

with coconut,

reserving a

little

for

the

coconut.

Then Keep

spread

Cool

Whip
Mary

and
Ella

sprinkle with remaining

refrigerated.

Vick

GREAT COCONUT CAKE

1
1

tsp. 2/3 c. 1/2 c.

Deluxe white cake mix coconut flavoring evaporated milk powdered sugar
Mix

tsp. vanilla tsp.

coconut flavoring

water

directed.

cake mix with 1 teaspoon coconut flavoring and bake as While warm, pierce cake with toothpicks and pour milk, vanilla and flavoring (add enough water to this mixture to make sugar, 2 cups). Pour over cake. Cool and add 1 container (small) of Cool Whip and 1 package fresh frozen coconut. Refrigerate. Sarah Lee

63786

.73.

CAKES, COOKIES,

FROSTINGS & CONFECTIONS

CARROT CAKE
2
1

c.

1/2 c.

sugar Crisco

oil

2 tsp. cinnamon 2 c. plain flour

1

3 c. finely grated carrots 2 tsp. soda

Icing:
1

tsp. salt

eggs

1
1

stick margarine box powdered sugar (8 oz.) pkg. cream cheese

1/2 c.

chopped pecans

2 tsp. vanilla

Cream
ingredients
layers.

sugar and oil. Add eggs and beat well. Add remaining and mix well. Bake at 350 until done. Makes 3 (8-inch)

Let cool, then ice using

Cream Cheese

Icing.

Mix

margarine,

Beat well. Spread pecans on top of cake.

cream cheese and vanilla. Add powdered sugar. between layers and on top of cake. Put chopped
Nell

Colson

RAISIN
1

CAKE
1 1

(1

lb.)

box seedless

raisins

Tbsp. cinnamon
tsp.

2
1
1

c.

cold water

nutmeg
cloves Tbsp. soda (dissolved

1/2 c.

chopped apples

1/2 tsp.
1

stick
c.

2
1

margarine sugar
cold water or milk

level

1/2 tsp. salt

c.

in a little water) 4 c. plain flour

Cook
well.

raisins

and

apples
all

in

water
at

for

10 minutes.

mixture slightly and add

other ingredients except the

little

flour,

Cool this mixing

Then

addition.

greased.

add the flour, a Pour into 6 small Bake 45 to 50 minutes.

loaf

a time, mixing well after each pans (6x3 1/2 x 2-inch) well(A large Bundt cake pan may be used.) Joyce Reid

CHESS CAKE
1 1 1

stick margarine, softened

(8 oz.) pkg.

cream cheese,

egg box yellow cake mix eggs

Mix

softened box 10x sugar

margarine, egg and cake mix with spoon.

(Mixture
will

Spread

in

9 x 13 x

2-inch pan.

be very

stiff.)

Mix 2 eggs, cream cheese and powdered sugar with electric mixer and spread on cake layer. Bake 45 minutes at 325 or 350. Betty Shankle

-74-

CAKES, COOKIES,

FROSTINGS

8.

CONFECTIONS

OOWIE GOOWIE CAKE

Crust:
1

box white cake mix

stick butter

1egg
Cake:
8 oz. cream cheese
3
1
1

box 10x powdered sugar

tsp. vanilla

eggs
Preheat
mix,

oven to 350. Melt butter in 13 x 9-inch pan. Combine cake egg and meited butter to form crust. Press mixture into of pan. Cake: combine remaining ingredients and pour over bottom Bake at 350 for 40 minutes. crust.

Nancy Vick McSwain

PUNCH BOWL CAKE

2 yellow cake layers 2 small pkg. vanilla instant
1 1

pudding can fruit cocktail, drained large can crushed pineapple,

drained
Into

1 can cherry pie filling 2 c. chopped nuts 2 (8 oz.) containers Cool

Whip, thawed
2 (6 oz.) pkg. frozen, flaked

coconut

punch

bowl,

place

one

cake

layer.

Add one package

of

prepared by directions on package. Add half of the fruit cocktail, pineapple and pie filling, half of the nuts, one container of Cool Whip and one package of coconut. Add second cake layer and repeat all layers. Chill until serving time. Serves 35. Lisa Davis Sarah Lee

pudding

[RENE'S APPLE
1 1

CAKE

1/2 c. plain flour

c.

tsp. vanilla

sugar
baking powder vegetable oil
milk
flour,

1/2 tsp. salt

1

2 tsp. lemon juice 4 large apples

1/2 c. 1/4 c.

1/2 tsp.

sugar

1/2 c.

1/2 tsp.

cinnamon

eggs

melted butter

1/2 c.

salt and baking powder in a bowl. Add oil, Beat until batter is smooth. Add vanilla and lemon juice. into a greased jellyroll pan. Spread evenly. Peel and quarter apples. into thin slices. Place apple slices on batter. Cut Mix together 1/2 cup sugar and cinnamon. Sprinkle evenly over apple

Mix

sugar,

eggs

and Pour

milk.

63786

.75.

CAKES, COOKIES, FROSTINGS & CONFECTIONS

slices

and

butter over

cake batter. Bake at 350 for 45 minutes. cake as soon as it comes from oven.
Evelyn Guffy

Spread melted

APPLE CAKE
3 2
1

c.

sifted flour

c.

sugar

1
1

3 eggs
tsp. vanilla
c.

tsp. baking soda tsp. cinnamon 1/4 c. vegetable oil

1/4 c.
1

orange juice

grated unpeeled apples

flaked coconut

c.

chopped walnuts

1 c.

Buttermilk Sauce:
1 c. 1

stick

sugar margarine

1/2 tsp. soda 1/2 c. buttermilk

Cook sauce
Sift

ingredients,

stirring

constantly to
sugar,

boiling.

dry
juice.

ingredients.

orange
flour

Beat
Fold
for
1

with
in

mixture.

pan.

Bake

at

325

Puncture with wood

pick.

oil, vanilla and mixer until well blended. Stir in apple, walnuts and coconut. Spoon into tube 1/2 hours. Cool 15 minutes. Remove from pan. Spoon hot Buttermilk Sauce over warm cake.

Combine

eggs,

electric

Gail T.

Bunn

CHRISTMAS APPLE CAKE

1/4 c. butter
1 1

c. flour

c.

sugar

1/2 tsp.

cinnamon

1
1

egg
tsp. vanilla
c.

1/2 tsp. salt 1/2 tsp.

1

nutmeg
Bake
350

diced apples
Mix
ingredients

tsp.
last.

soda
at
in

adding
Yield:

apples
9 servings.

8 x 8 x

2-inch greased pan.

Sauce
1

for

Top:
2 1/2 Tbsp. cornstarch

c.

sugar
margarine use evaporated milk)
stirring
until

1/2 c. butter or 1/2 c. cream (I

tsp. vanilla

Beat together,

thick.

Serve warm. Mary Jane Komlos

1-2-3-4 CAKE
1 c.

butter

4
1 1

eggs
c.

2 3

c. c.

sugar
plain flour

milk

tsp. vanilla

-76-

CAKES, COOKIES,

FROSTINGS & CONFECTIONS

1/2 tsp.

3 tsp. baking powder

1/2 tsp. salt

almond extract

gradually adding sugar, creaming until light and baking powder and salt. Add eggs, one at a time, Add flour mixture alternately with milk and flour. to creamed mixture. Bake 25 to 30 minutes at 350. Mary Ethel Clayton
butter,
fluffy.

Cream

Sift

flour,

PEANUT BUTTER CRUMB CAKE

1 c. self-rising flour 3/4 c. packed brown

sugar

2 Tbsp. butter, softened 1/2 c. milk

1

1/2 c.

peanut butter
large

egg

butter and Set aside 1/2 cup of mixture. Add this egg to remaining mixture. Beat for 3 minutes at medium speed. Pour batter into greased and floured 9 x 1 1/2-inch round pan. Sprinkle reserved crumb mixture over top. Bake at 350 for 30 to 35 minutes. Robbie Vaughn
In

bowl,

stir

flour

and sugar.

Add peanut

butter.

Beat

at

low

speed milk and

just until crumbly.

PETER PAUL CAKE

1

devil's

food cake mix

chocolate icing

Filling:
1 c.
1

sugar

c. milk

12 large marshmallows 1 (12 oz.) pkg. coconut

Mix

cake mix and cook according

filling

to directions.

Cool cake, then

cut layers in two with string.

Cook
mallows.

on low heat (sugar and

melted.

Stir

until

Add

chocolate icing on top and sides,

Add 12 large marshSpread on layers. Use but not between layers. Linda Robinson
milk).

coconut.

PINCH CAKE
4 pkg. biscuits 4 tsp. cinnamon
1 stick margarine 1/2 c. sugar

the

squares and drop in bag where you have 1/4 of Shake. Then put into a greased Bundt pan. Mix the margarine, sugar and cinnamon together. Pour this over the squares in the pan. Bake at 350 for 40 minutes. Note: Sometimes use 1/2 cup brown sugar for a different taste. Mary Ethel Clayton
Cut
biscuits
in

cinnamon

and

sugar.

63786

.77.

CAKES, COOKIES, FROSTINGS & CONFECTIONS

SUPREME CAKE
1 1 1

yellow or white cake mix can Borden's evaporated milk (15 oz.) can well-drained crushed pineapple

1 c. chopped nuts whipped cream shredded coconut

Bake
slowly

cake

mix according to instructions.

nuts.

over the cake the can of evaporated milk.

and cup of chopped

Cover

with

Cool slightly. Pour Cover with pineapple whipped cream or topping. Sprin-

kle with slightly toasted coconut.

Lela

Maude Lowder

PINEAPPLE CHIFFON CAKE

2 1/4 c. all-purpose flour
1 1 1

1/2 c.

sugar, divided
1 1

Tbsp. baking powder

tsp. salt

can crushed sweetened pineapple tsp. lemon peel Tbsp. fresh lemon juice
(8 1/4 oz.)

7 eggs, separated
1/2 c.

vegetable

oil

2 tsp. vanilla extract 1/2 tsp. cream of tartar

Combine flour, 1 cup sugar, baking powder and salt in mixing Add egg yolks, vegetable oil, undrained pineapple, grated lemon Beat egg whites with cream of tartar to peel, lemon juice and vanilla. peaks. Slowly beat in remaining 1/2 cup sugar until stiff peaks soft
bowl. form.

mixture over beaten egg whites; fold in until Pour into ungreased 10-inch tube pan. Bake on lowest rack in 325 oven 65 to 70 minutes until cake tests done. Invert pan until cake has completely cooled.

Pour

pineapple

completely

blended.

Gay Hanback

COLD LEMON CAKE

1

box lemon cake mix with pudding can sweetened condensed milk

small can frozen lemonade (8 oz.) container Cool Whip

Bake
ing
filling

cake according
filling.

to directions

making 3
is

layers.

Mix remain-

ingredients for

When cake
Refrigerate.

and ice with same. days before using.

completely cool, stack with Best when made a couple of

Shirley Cagle

LEMON PINEAPPLE CHEESE CAKE

1 c.
1

sugar

box lemon
c.

jello

(8 oz.) pkg.

cream cheese

hot water

-78-

CAKES, COOKIES, FROSTINGS & CONFECTIONS

1 c.

crushed pineapple, drained carton whipped topping

Allow cheese to soften at
with
1

32 graham crackers 1/4 c. melted butter

jello

room temperature, then add sugar. Mix cup hot water, let cool. Crush graham crackers, add and press into a 9 x 13-inch dish. Chill. Mix jello, butter melted pineapple, cheese mixture and whipped topping. Add to crumb crust. May be made day before. Chill well.
Ella H.

Maner

COFFEE CAKE
2 c. sugar 2 sticks margarine 2 eggs
1 c. 1

2
1

sour cream

c. flour tsp. baking 1 tsp. baking 1 tsp. salt

soda powder

tsp. vanilla

Topping:
4 Tbsp.
1

brown sugar Tbsp. cinnamon

1 c. chopped pecans powdered sugar

Mix well. Blend sugar, margarine and eggs together. Slowly and in sour cream and vanilla. Add all dry ingredients. fold Spoon 1/2 of batter in a greased and floured Bundt pan and sprinkle the topping. Then spoon remainder of batter and topping. with 1/2 of Bake at 350 for 50 to 60 minutes. Let cool in pan. Turn upside down
carefully

and dust with powdered sugar.

Cindy Beane

SOUR CREAM COFFEE CAKE

1 c. butter (no margarine) 2 c. sugar 2 eggs 1 c. dairy sour cream

1/2 tsp. vaniiia

c.

all-purpose flour

1 tsp.

baking powder

Mix Together:
1 c.
1

chopped pecans
1

tsp.

cinnamon
and

Tbsp. plus

tsp.

sugar

Cream

butter

and

cups sugar

until

light

fluffy.

Beat

in

Mix flour, in eggs, one at a time. Fold sour cream. Add vanilla. baking powder and salt. Fold into batter. Spread 1/3 batter into

greased and floured sugar and cinnamon

8-inch

spring-form pan.

Sprinkle 3/4 of pecans,

batter.

mixture

over

batter.

Add remaining

Top

63786

-79-

CAKES,
with remaining nut mixture.
until

COOKIES, FROSTINGS & CONFECTIONS

at

Bake

wooden

pick

comes

out clean.

325 for 1 hour and 20 minutes or Cool completely on wire rack. Jean Riggins

BANANA SPOT CAKE

1 c.

margarine

2 eggs
1

2 c. graham cracker with margarine

crumbs

box powdered sugar

Mix together 1 cup margarine, eggs and sugar for 15 minutes. Mix graham cracker cumbs with margarine. Press into a 9 x 13-inch pan. Spread filling on crumbs. Slice three bananas on top of filling. Drain well 1 large can pineapple and spread on bananas. Prepare 2 packages of whipped topping and spread over mixture. Sprinkle with chopped nuts and place in refrigerator for three hours before serving. Top each slice with cherries. Rachel S. Lowder

EASY PEANUT BUTTER COOKIES

1

(14 oz.)

can Eagle Brand

2 c. biscuit mix
1

milk
3/4 c.

tsp. vanilla

peanut butter

sugar
until

Beat milk

and peanut butter together

smooth.
balls,

Add
roll

biscuit

mix and vanilla and mix well. Shape into 1-inch and place 2-inches apart on ungreased baking sheet.

in

sugar

Flatten with fork.

Bake

at

375

for 6 to 8 minutes.

Makes about 5 dozen. Ella H. Maner Brian Bowers

SWEDISH BUTTERNUT COOKIES

2
1

c.

butter or margarine

1/2 c.

sugar

4 1/2 c. flour 1 egg white, slightly beaten

1

6
1

tsp.

egg yolks almond extract

c.

ground walnuts

Blend and fluffy. creamed flour to in egg yolks and almond extract. Gradually add mix well. Shape dough in 2-inch strips about 1/2-inch thick. mixture; Dip in egg white, then in walnuts. Place 2-inches apart on ungreased baking sheets. Bake in 425 oven about 8 minutes or until golden brown. Remove from baking sheets. Cool on racks. Makes 12 dozen.
together
butter

Cream

and sugar

until

light

Good

for bridal

showers.
Nell

Colson

80-

CAKES, COOKIES,

FROSTINGS & CONFECTIONS

PUMPKIN COOKIES
1/3 c.
1

c.

shortening sugar

1 c.

pumpkin

2 1/4 c. flour 4 tsp. baking

1

tsp.

powder cinnamon
sugar.

1/4 1/4 1/4 1/4 1/2 1/2

tsp. ginger tsp. nutmeg tsp. salt tsp. vanilla tsp. lemon extract
c.

black walnuts

Cream shortening and

dry ingredients,
vanilla

Add pumpkin.
extract.

Mix well.

Add

sifted

cookie sheet.

Bake

in

and lemon 375 oven.

Drop onto an ungreased

Stella

Almond

1-2-3-4 COOKIES
1 c. butter 2 c. sugar 3 c. flour

4
1

eggs
1/2 tsp.

baking powder

2 Tbsp.
butter

warm water

Cream
and baking

and sugar and add eggs not separated. Sift flour powder together. Add to mixture alternately with water.
rolling

Add
oven.

flour in

to

make
until

right

consistency.

Cut

with biscuit
in

cutter,

1/4-inch thick

and

sprinkle

sugar

on

top.

Bake

moderate

Do

not pile together

cold.

Beth Bowers

THOMAS JEFFERSON'S BACHELOR BUTTONS

softened sugar 2 eggs, beaten
3/4 c. butter,
1

2 tsp. baking
1/2 tsp. salt

powder

3/4 c.

maraschino cherry halves, well

drained

tsp. vanilla

3 c. plain flour

add eggs and vanilla, beating well. powder and salt. Add to creamed mixture, mixing well. Drop dough by teaspoonfuls 3-mches apart onto greased cookie sheets. Press a cherry half in center of each cookie. Bake at 375 for 8 to 10 minutes. Remove from cookie sheets and cool. Ginger Colson Marianne Bumgarner-Davis
butter

Cream

and

sugar;

Sift

together

flour,

baking

LADY FINGERS
1 c.

butter

2
1

c.

plain flour
salt

1/4 c.

confectioners sugar

pinch of
c.

2 tsp. vanilla
1

chopped pecans
and water.

Tbsp. water

Cream together
63786

butter,

sugar,

vanilla

Add

flour

and

-81

CAKES,

COOKIES, FROSTINGS & CONFECTIONS

rolls.

salt; mix well. Add chopped pecans. Form into 1 1/2-inch on ungreased cookie sheet at 300 for 20 minutes or Remove from pan and roll in confectioners sugar while hot.

Bake
brown.

until

Margaret Lisenby

CRISP
1 1/4 c. plain flour 1/2 tsp. baking soda 1/4 tsp. salt

COCOA COOKIES
1/2 c. soft butter or

margarine
1

egg
tsp. vanilla

1 c.

sugar

1 c.

Cocoa

Krispies cereal

350. Preheat oven to Lightly grease cookie sheets. Sift salt and soda together; set aside. In large bowl cream butter and sugar until light and fluffy. Add egg; mix well. Stir in flour mixture. Drop by teaspoonfuls 2-inches apart on cookie sheets. Bake 12 minutes. Remove from pan; cool on wax paper. Store in airtight Will keep a long time. container.
flour,

Nell

Colson

CAKE MIX COOKIES

1

pkg. cake mix (any flavor)

egg

2 Tbsp. water

Mix with a fork and with hands, because it's a very stiff dough. Place small balls of dough on an ungreased cookie sheet and bake for 8 Yield: 4 dozen. to 10 minutes at 375.
Rolled cookies
instead of
2.

are

made
any

the
of

same

with

tablespoons water
butter,

For variation
dates, coconut

add

the following:

peanut

nuts,

or chocolate chips.

Mary Louise Colson

KENTUCKY COOKIES
1 1 1

box Keebler graham crackers

stick butter stick margarine

1 c.

chopped almonds
white sugar

or

pecans

1/2 c.

Butter cookie

sheet

well.

Break

crackers

apart

and

line

on
in

cookie sheet as close as possible.

Melt margarine and butter slowly

and bring to boil. Add sugar. Boil and stir Sprinkle nuts over all. Pour over crackers. Bake in 325 oven for 11 or 12 minutes. Remove from oven. Place on wax paper to cool. Separate as you take off of paper. Makes 4 dozen. Margaret Skidmore
Turn up heat constantly for 2 minutes.

saucepan.

-82-

CAKES, COOKIES,

FROSTINGS & CONFECTIONS

CHOCOLATE PECAN COOKIES

1

can Eagle Brand sweetened

1 c. 1 c.
1

all-purpose flour

milk 1 (12 oz.) bag chocolate chips 2 Tbsp. butter

chopped nuts

tsp. vanilla

Preheat oven to 350. Melt milk, chocolate chips and butter on low. Add and mix remaining ingredients. Drop on cookie sheet. Bake for 5 minutes.

Robbie Vaughn

CHOCOLATE CHIP COOKIES

2/3 c. shortening 2/3 c. butter or margarine,
1

3
1 1

c.

plain flour

tsp.

soda

softened c. granulated sugar

tsp. salt

1 c.

chopped nuts

brown sugar, packed 2 eggs

1 c.

2 (6 oz.) pkg. semi-sweet

chocolate pieces

2 tsp. vanilla

Heat oven Mix thoroughly shortening, butter, sugars, to 375. Stir in remaining ingredients. (For softer, rounder eggs and vanilla. cookies add 1/2 cup flour.) Drop dough by rounded teaspoonfuls 2-inches apart onto ungreased baking sheet. Bake 8 to 10 minutes or until light brown. Cook slightly before removing from baking sheet. Yields about 7 dozen cookies. Marianne Bumgarner-Davis Ginger Col son

ORANGE-OATMEAL COOKIE BARS

1/2 c.
1/4 c.

vegetable shortening margarine

grated rind of one orange

3/4 c.

chopped pecans

3/4 c. firmly

packed brown

c.

quick cooking oats,

all-purpose flour baking soda

sugar
3/4 c.
1

uncooked
1 c.

granulated sugar

egg
orange juice
tsp. vanilla

1/2 tsp.

1/4 c.
1

1/2 tsp. salt

Preheat oven In large bowl, cream together shortening to 350. and margarine. Beat in sugars, egg, orange juice and vanilla until smooth and well beaten. Mix in orange rind and chopped nuts. Add remaining ingredients and stir until thoroughly mixed. Smooth into greased 13 x 9 x 2-inch pan. Bake at 350 for 30 minutes. Remove from oven and cut into squares while warm. Allow to cool and remove from pan. Makes approximately 35 (1 1/2-inch) squares. For drop cookies, drop by generous teaspoonfuls onto greased

63786

.83-

CAKES,
cookie sheets. Bake about 1/2 to 5 dozen.

COOKIES, FROSTINGS & CONFECTIONS

14 minutes at 350.

Makes approximately 4

Elisabeth Penry

CREAM CHEESE COOKIE BARS

1 1

box yellow cake mix

stick margarine, melted

1 1

cream cheese box powdered sugar

(8 oz.) pkg.

eggs

Blend cake mix, margarine and 1 egg by hand. Mixture will be Spread into bottom of 9 x 12-inch pan. Press with hands, if necessary. Blend cream cheese, 2 eggs and powdered sugar with mixer. Pour over first layer. Bake at 350 for 45 minutes. For variation, try other cake mix flavors. Pam Lisenby
very thick.

MERINGUE COOKIES
2 egg whites 3/4 c. sugar
1 c.

nuts or chocolate chips

In a metal bowl, beat egg whites until tablespoons sugar at a time and beat until Fold in one cup of nuts or chocolate glossy and still holds a peak. chips. Spoon onto ungreased cookie sheet 1-inch apart. Place in oven and turn oven off. Leave for several hours or overnight. Keep in an

Preheat oven

to

350.
2

they hold a peak.

Add

airtight container.

Pam Lisenby

PECAN COOKIE SQUARES

3/4 c. brown sugar 1/2 c. mayonnaise 1 tsp. vanilla
1

c. flour tsp. baking

3/4 c.
vanilla,

powder chopped pecans

Stir mayonnaise and vanilla until blended. and 1/2 cup pecans. Press into square 8-inch baking pan. Press remaining pecans into dough. Bake 15 minutes at 350. Cool. Cut into squares, approximately 12 squares. Recipe can be doubled. Betty Walton

Mix

sugar,

in flour,

baking

powder

CRISP
2
c.

SUGAR COOKIES
1

sugar
butter or margarine

1 c.

tsp. salt tsp. baking

soda

4 eggs 4 1/2 c. sifted flour 2 tsp. baking powder

2 Tbsp. milk
1

1/2 tsp. vanilla,

coconut or lemon flavoring

-84-

CAKES, COOKIES,

FROSTINGS & CONFECTIONS

and shortening. Add eggs one at a time. together dry ingredients. Add dry ingredients alterMix well. nately with milk to creamed mixture. Chill dough in refrigtogether sugar
Sift

Cream
well.

Beat

erator 3 hours or overnight.

thick on floured surface. Cut with Place 2-inches apart on greased cookie sheet. Bake in 400 oven 10 minutes or until golden brown. Cool about a minute before removing from cookie sheet.
Roll
to

dough

1/4-inch

floured cookie

cutter.

Nell

Colson

OLD-FASHIONED OATMEAL COOKIES

1

c. raisins

tsp.

baking soda

water 3/4 c. shortening 1 1/2 c. sugar

1 c.

2
1

eggs

tsp. salt 1 tsp. cinnamon 1/2 tsp. baking powder 1/2 tsp. cloves
1

tsp. vanilla 2 1/2 c. flour

c.

oats

1/2 c.

chopped walnuts
heat
until

Simmer

raisins

and

water

over

medium

raisins are

plump, about 15 minutes. Drain raisins, reserving the liquid. Add enough water to reserved liquid to measure 1/2 cup. Cream together
thoroughly
liquid.

and vanilla. Blend in raisin Drop dough by rounded teaspoonfuls about 2-inches apart onto ungreased baking sheet. Bake 8 to 10 minutes in 400 oven or until light brown. Immediately remove
shortening,
in

sugar,

eggs

Stir

remaining

ingredients.

cookies from baking sheet.

Gay Hanback

OATMEAL DATE COOKIES

1

c. c.

1 c.
1

Crisco shortening brown sugar white sugar

1/2 tsp. salt

2
1

c. c.

quick-cooking oats

coconut

3 eggs 2 c. flour, sifted

1

1/2 c.
1 1

tsp.

3/4 tsp.

baking powder baking soda

chopped walnuts or pecans c. chopped dates

tsp. vanilla

Cream shortening and sugars in Add eggs. Beat well. Blend baking soda and baking powder. Add
well.
Stir in

together
vanilla.

until

light

and
flour,

fluffy.

Sift

together

salt,

gradually to

creamed

mixture.

Mix

Drop by teaspoonfuls about 2-inches apart on greased cookie sheets. Flatten with bottom of glass dipped in sugar. Bake in 375 oven 8 minutes or until lightly browned. Makes 5 dozen. Nell Colson
oats,

coconut,

nuts

and dates.

63786

.85-

CAKES, COOKIES, FROSTINGS & CONFECTIONS

COOKIES FOR DIABETICS

1

1/4 c.

water

1/3 c.

salad

oil

or margarine

2 c. seedless raisins 2 eggs, beaten 2 tsp. liquid sweetener

1 tsp. baking 1/2 tsp. salt

2 tsp.
1/2
1

cinnamon tsp. nutmeg

2 Tbsp. water

powder

2
1

tsp. soda c. flour

cup water, oil, raisins, cinnamon and nutmeg. 3 minutes. Cool. Dissolve salt, soda and sweetener in 2 tablespoons water and add to beaten eggs. Stir into the cooled Mix well. Add nuts and drop by spoonfuls onto a raisin mixture. greased cookie sheet. Bake at 350 until light brown.
1/4
Boil

Combine

together for

Nell

Colson

CREAM CHEESE
1 1

ICING

stick

margarine

box powdered sugar

(8 oz.) pkg.

cream cheese
and

2 tsp. vanilla

Cream margarine
beat well.
Note:

cream
is

cheese.
for

Mix

in

sugar and

vanilla;

Only 1/2 recipe

needed

tube cake.

Nancy Vick McSwain

86-

r
OcssaXs

\7i

J.

Substitutions
1 c.

whole milk

evaporated milk water Vi c. condensed milk and Vi c. water (reduce sugar in recipe) 4 T. powdered milk and
Vt c.

1 c. sifted

and

Vt c.

cake flour
1 c. sifted all-

1 c. minus 2 T. sifted all-purpose flour 1 c.

plus 2 T. sifted cake

purpose flour
1

flour

whole egg

egg yolks, plus

T.

1 c.

water.

4 T. nonfat dry milk plus 2 1. shortening and 1 c. water

water (in cookies, etc.) or 2 eggs yolks (in

custards, etc.)
1 c.

canned

tomatoes
1 c.

1 Vz c. cut-up fresh tomatoes, simmered 10 min. 1 c.

sour milk

1 c. sweet milk and 1 lemon juice or vinegar 1 c. sweet milk mixed with 1 T. lemon juice or 1

1 c. 1 c.

molasses

honey
sugar plus
Va c.

honey

Va c.

liquid
1 c. granulated sugar 1 1.

T. vinegar or 1

A t.

1 Vi c.
Vi c.

cream of tartar
1 c.

brown sugar or powdered sugar

sweet milk

1 c. sour milk or buttermilk plus Yt

baking

Va
t.

t.

baking soda plus

Vi

t.

powder
1 lb.

cream of tartar
3 cups 3 cups Tbsp. grated

baking soda
1 c.

cornmeal
1

sour, heavy

c.

butter and V%

c.

1 lb. 1

cream (for sour

milk recipe)
1 c.

milk

cornstarch lemon rind

3-4

med. oranges
1
1

lcup
2 Tbsp. grated

sour, thin

3 T. butter and Va

c.

cream (for sour

milk recipe)
1 c.

milk

orange rind 23 soda crackers

1

15

graham crackers

cup crumbs cup crumbs

butter or

4/5

c.

bacon fat
increase
2

margarine
(for

(clarified),

Sizes of Cans
/a

shortening)

liquid in recipe Va c.
c.

chicken fat

(clarified),

No.

can

increase liquid in recipe

Va c.)

1 Vi cupfuls used for baked beans, meats,

soups, fruits, vegetables.

7/8 c. cottonseed, corn, nut oil (solid or liquid) 7/8 c. lard and salt
Vz c. suet

No.

1 (tall)

2 cupfuls 2 Vi cupfuls used for beans, peas and corn.

and salt

No. 2 can

(increase liquid in recipe

Va C.)

No. 2
1 1-oz.

Vi

can

square

unsweetened
chocolate
1

3 T cocoa plus Vi T. shortening

3 Vi cupfuls used for tomatoes, spinach, beets and pumpkin.

4 cupfuls
1

T. cornstarch

2T.

flour (approx.)

No. 3 can No. 10 can

(for thickening)
1

T. flour

(for thickening)

cornstarch or 1 T. minute tapioca or 1 whole egg, 2 egg whites or 2 egg yolks

V2 to Vz T.

fruits

gallon used for both and vegetables.

No. 5 can

7 cupfuls (almost Yi

gallon)
juice.

used for fruit

Copyright

1978 Fundcraft Publishing, Inc.

DESSERTS

PECAN ROLLS
1

(7 oz.) jar

Marshmallow

1 1

Creme box powdered sugar tsp. vanilla or almond

flavoring

1/4 tsp. butter flavoring 1 (14 oz.) bag caramels

2 Tbsp. canned milk chopped pecans

Mix Marshmallow Creme, powdered sugar, vaniila or almond flavorand butter flavoring and form into 8 logs. Wrap in plastic wrap In double boiler melt caramels with milk. and place in freezer. Roll logs in caramel then in chopped pecans. Margaret Lisenby Nancy Lisenby
ing

PEANUT BRITTLE
2 c. sugar 2 c. raw peanuts
1 c.

1/2 c.
1

water Tbsp. baking soda

Karo syrup
Using candy

thermometer,

mix

and cook

to

300

all

ingredients

except soda. At 300 add soda and stir quickly. Pour onto greased surface and stretch and break into pieces as it cools.

John W. Thompson

CREAM CHEESE MINTS

2 1/2 c.
sifted

powdered sugar,

3 oz.

cream cheese
peppermint flavoring
flavoring.

1/2 tsp.

Mix together
as you would
rolls

sugar,

cream cheese and

dough.
Roll

Mix and knead

for

biscuit

dough

into long finger-size

and cut into 1/2-inch pieces. Allow mints to stand uncovered at room temperature overnight or until they dry out somewhat and crust forms on top. Cover in a tin box and store or freeze. (The candy dough may also be rolled out like a pie dough and cut with tiny round
cutters,

then decorated with

icing,

if

desired.)

Pat Reid

HOLIDAY FUDGE
4 1/2 c. sugar pinch of salt
1/2 lb.
1
1

(7 or 8 oz.) jar

marshmallow

cream

2 c. nuts butter large can evaporated milk 1 tsp. vanilla 3 (6 oz.) pkg. semi-sweet chocolate chips

63786

87-

DESSERTS
Mix sugar,
stirring
salt,

butter
boil

and

evaporated

milk.

Bring to

boil,

constantly.

Then

8 1/2 minutes without

stirring.

Remove

from heat. Add chocolate. When melted add marshmallow cream, nuts and vanilla. Mix well. Pour in large Pyrex dish. Let stand several hours Makes about 5 pounds. to set. Margaret Lisenby

RUBY'S PEANUT BUTTER FUDGE

2/3 c. milk 1 Tbsp. vanilla

c.

sugar

pinch of salt 2 Tbsp. butter 1/3 c. peanut butter

1/4 c.

cocoa

milk, vanilla, Mix sugar, salt and cocoa. Bring to a soft bubbly boil. Cook until it bubbles if one drop is dropped in cold water. Add butter and peanut butter. Pour in dish. Allow to harden.

Sam Ussery

CHERRY
1 bottle maraschino cherries 2 (16 oz.) bottles Cheerwine

ICE

CREAM
2 1/2 c. sugar whole milk to
fill

freezer

Chop
freezer.

cherries. Add Cheerwine and sugar. Mix well. Add enough milk to freezer to desired level. Nell Colson
fill

Pour

into

MILKY
8 Milky Way bars 2 c. milk 6 eggs

WAY

ICE
1

CREAM
sugar

1/2 c.

2 tsp. vanilla 2 large cans evaporated milk

in

in double boiler or over very low heat While mixture is cooling, beat eggs until softly piled. Add sugar; beat well. Add vanilla and evaporated milk. Mix well. Pour into 1 gallon ice cream Fold in Milky Way mixture. Add milk to fill freezer. Mix well. Freeze according to freezer.

Melt Milky

Ways

milk

in

heavy saucepan.

Cool.

freezer directions.
Stella

Almond

BUTTER PECAN
2 c. chopped pecans 3 Tbsp. melted margarine 3 (14 1/2 oz.) cans evaporated milk

ICE

CREAM

2 (3 3/4 oz.) pkg. vanilla

2 1/2
1

pudding mix c. sugar

tsp. vanilla

2 qt. milk

Saute pecans

in

margarine,

stirring

for

about 5 minutes or

until

-88-

DESSERTS
toasted.

Let

cool.

Combine

ingredients.

Freeze

until firm.

Makes

1/2 gallons.

Margaret Skidmore

ORANGE SHERBET
1 1

can Eagle Brand milk pkg. lemon jello

Dissolve
jello
in

2 Tbsp. boiling water

Orange Crush
water.
1

Add

milk;

pour

into

ice

cream freezer

and add Crush

to

make

gallon.

Lisa Davis

GERMAN CHOCOLATE
2 (13 oz.) cans evaporated milk 2 oz. chocolate
1 1

ICE

CREAM

1 c.

1 c.

sugar pecans, toasted and

chopped
1/2 c.

(12 oz.) jar

caramel topping

coconut (optional)

egg
1

Combine medium heat,

can

milk

and chocolate
chocolate

in

small saucepan.

Cook over

caramel and cook until melted. Remove from heat. Beat eggs and sugar in large mixing Stir in chocolate mixture. (Add coconut, optional.) Stir in bowl. remaining can of milk. Refrigerate until well chilled. Freeze in ice
stirring
until

melts.

Add

cream

freezer.

Sprinkle nuts

on top

to serve.

Mary Jean Mauldin

I

LEMON CHEESECAKE
1 c.

ICE

CREAM

cottage cheese

1/3 c. freshly

squeezed lemon

juice
|

1/2 tsp. grated lemon peel 1/2 tsp. vanilla 2 c. half and half

3 egg yolks
'

egg whites

3/4 c.

sugar
a blender, puree cottage cheese and lemon juice until smooth; In a medium bowl, beat egg yolks and sugar until smooth and
Stir
in

In

set aside.
thick.

half

and

half;

but not dry.

ter.

pureed cottage cheese mixture, lemon peel, vanilla and In medium bowl, beat egg whites until stiff set aside. Fold into egg yolk mixture. Pour into ice cream canis-

Freeze.

Makes 2

quarts.

Sarah Lee

HOMEMADE
Basic:
4 eggs 2 c. sugar

ICE

CREAM
cans evaporated milk

2 large

1/4 c. vanilla

63786

_89-

DESSERTS
Peppermint:
1

1/4 c.

sugar

c.

crushed peppermint candy

Strawberry:
1 1

1/2 c.

sugar

Tbsp. almond flavoring

2 (10 to 16 oz.) pkg. frozen strawberries, juice and all

Beat eggs and

container and add
directions.

sugar.

Add

milk milk

and
to
fill

vanilla.
line.

Put

into freezer

homogenized

Beat according to

Claudette Kayler

YOU ALWAYS ASK FOR SECONDS

graham crackers
sugar 2 sticks margarine
1

1 c.
1 1

c.

c. c.

1/2 c. milk
1 1

1 c.

graham cracker crumbs coconut pecans powdered sugar

egg
tsp. vanilla

3 Tbsp. milk
1

j '

tsp. vanilla

Line a

together
Let
boil

Mix well
crackers.

graham crackers and set aside. Mix milk, egg and 1 teaspoon vanilla. 5 minutes. Add graham cracker crumbs, coconut and pecans. and spread over crackers in pan. Add another layer of graham
9 x 13-inch pan with
sugar,

margarine,

1/2

cup

Mix

together

the

powdered sugar,
crackers.

teaspoon

Spread over
refrigerator.

last layer of

Cut and serve.

and milk. Also good kept in

vanilla
j

May

also be frozen.

Joyce Reid

GRAHAM CRACKER DEUGHTS

graham crackers 1 c. chopped pecans
1 1

stick butter

1/2 c.

sugar

stick

margarine

Line sheet cake

Sprinkle
butter with sugar
boil).

pan with foil. Place graham crackers on foil. chopped pecans over graham crackers. Boil margarine and
for

minutes
crackers

(count time after mixture begins to

Pour over

graham

and

bake

at

350

for 7

minutes.

Break apart while warm.

Pat Reid

Susie Bowers

-90-

DESSERTS

MR. GARRETT'S
2 qt.
1

POPCORN BALLS
1

popped corn peanuts 1 c. brown sugar 1/3 c. dark molasses or Karo syrup
c.

Tbsp. vinegar

2 Tbsp. butter
1/8 tsp. soda 1/2 tsp. vanilla
1

1/3 c.

water

1/2

can coconut box Rice Krispies

molasses, water, vinegar and butter. Boil gently hard ball is formed in cold water. Add soda and well. Pour over popcorn, peanuts, coconut and Rice vanilla and stir Form into balls while warm. Yield: 8 large popcorn balls. Krispies.
Mix sugar,
without stirring
until

Mary Jane Komlos

CHRISTMAS TREAT
(Orange Coconut
1

Balls)

(12 oz.) pkg. vanilla wafers

(6 oz.)

1 (1 lb.)
1

box powdered sugar

juice concentrate,
1 c.

can frozen orange thawed

stick margarine, softened

finely

chopped nuts

1 (7 oz.)

can flaked coconut

Crush vanilla wafers to fine crumbs. Add sugar, margarine, orange juice and nuts; mix well. Form into balls, roll some in powdered sugar and some in coconut flakes. Can be frozen for long time.
Store
in

canisters.
Ella H.

Maner

PEANUT BUTTER BALLS

1

1/2 lb.
1

box powdered sugar whipped margarine c. peanut butter

3/4
1

block paraffin (12 oz.) pkg. chocolate

chips

Melt paraffin and

Shape into small balls. Mix sugar, margarine and peanut butter. in double boiler. Dip balls into chocolate chips
Cool on wax paper.

chocolate.

Ann Colson

ORANGE BALLS
1

(6 oz.)

can frozen orange

1
1 1

box graham cracker crumbs

c.

juice
1

chopped nuts

box powdered sugar

Mix together

can coconut

nuts.

Roll

into balls

orange and

juice,
roll

powdered sugar, cracker crumbs and

coconut.
Nell

in

Colson

63786

91

DESSERTS

BUTTERNUT BALLS
2
c.

flour

2 tsp. vanilla

1/4 c. sugar 1/2 tsp. salt

Sift flour,

powdered sugar
sugar

and salt. Add butter, softened, and vanilla. cups chopped nuts and mix. Roll into small balls and bake on ungreased cookie sheet for 10 minutes at 350. Cool for a few minutes and roll in powdered sugar.
Mix
well.

Add 2

Susie Bowers

CONGO SQUARES
2/3 c.
1

margarine box dark brown sugar

1/4 tsp. salt

3
1

eggs
chocolate chips
c.

2 3/4 c. plain flour 2 1/2 tsp. baking powder

2/3 pkg.

nuts

and set

box dark brown sugar. Mix well baking powder and salt. To margarine-sugar mixture add 3 eggs, beating after each one. Add dry ingredients. Mix well. Add 2/3 package chocolate chips and 1 cup nuts. Toss lightly. Bake 25 minutes at 350 on a well-greased cake pan or two 8 x 8-inch pans. Sam Ussery
Melt 2/3 cup
to

margarine.
Sift

Add

cool.

together

flour,

BUTTERSCOTCH SQUARES
1

stick butter

tsp.

baking powder

1
1

egg c. brown sugar

c.

1/4 tsp. salt

1

tsp. vanilla

flour

1 c.

nuts

Melt one stick of butter in pan. Beat 1 egg. Add 1 cup brown sugar and cream together. Pour melted butter over mixture. Add 1 cup flour, 1 teaspoon baking powder, 1/4 teaspoon salt, 1 teaspoon vanilla and 1 cup nuts. Bake in pan that the butter was melted in for 25 or 30 minutes in 300 oven. Rachel S. Lowder

CURRIED FRUIT
1

1
1

can 303 can can

c.

pineapple chunks (No.

size)

c. fruit juice,

1/2 c. light
1

mixed brown sugar

1 c.
1

pear halves peaches, sliced cooked prunes, pitted

Tbsp. oleo

2 Tbsp. cornstarch 1 tsp. curry powder

maraschino cherries
Arrange
fruit
in

12-inch
-92-

glass

baking

dish.

(Reserve

DESSERTS
juices.)
Stir

juice

into

dry

ingredients

and

cook
to

together

until

thickened.
serving.

(More juice can be added if necessary Place in 300 oven mixture.) Pour over fruit.

make

10

a rather thin minutes before

Evelyn Norwood

NILLA FRUIT ROLLS

1 c.

margarine
sour cream
1

2 c. flour
1/2 c.
1

1/2 c. coconut 1 (6 oz.) pkg. pecan halves 18 oz. apricot preserves

egg, separated 30 Nilla wafers, crushed (about

In

confectioners sugar glaze

c.)

medium
dough

bowl cut margarine

into

into flour until

crumbly.

Combine
refrigerate

sour cream and egg yolk; blend into flour mixture to form a soft dough.
Divide

equal

parts;

wrap

separately

and

several hours or overnight.

Nilla

Set aside 48 pecan halves; chop remaining nuts and combine with crumbs and coconut. On well-floured pastry cloth, roll one

portion of chilled

dough
with

into

12-inch
mix.

square.
Roll

Spread
like

1/3

cup

of

preserves;

sprinkle

1/4

crumb

jellyroll.

Place on

ungreased baking sheet. Cut 3/4 of way through at 1-inch intervals making 12 sections. Complete other 3 rolls the same. Brush with beaten egg white. Bake at 350 for 35 to 40 minutes. Cool. Top with pecan half on each section and drizzle with confectioners sugar glaze.
Julian Trail,
Jr.

APPLE CRISP
4 c. apples, peeled
1/2 c.

and sliced

tsp.

cinnamon (blend
lemon
juice

in

sugar

sugar)
1 tsp.

Topping:
1/3 c.
1/3 c.

brown sugar quick cooking oatmeal

1/4 c. butter or margarine 1/2 tsp. cinnamon

1/3 c. flour

Sprinkle with lemon juice Place apples in buttered casserole. and the 1/2 cup sugar with cinnamon. Blend butter or margarine with brown sugar, cinnamon, flour and oatmeal. Put topping over apples and bake at 350 for 30 to 35 minutes.
Ella H.

Maner

APPLE CHEESE CRISP

4 c. apples, sliced
3/4 c.
1

tsp.

lemon
water

juice

sugar

1/4 c.

(if

needed)

63786

93-

DESSERTS
Topping:
1/2 c. plain flour 1/4 c. margarine or butter 1/2 tsp. salt
3/4 c.

sharp grated Cheddar

cheese
sugar and lemon juice
flour
until

Put sliced
dish.

apples,
at

in

buttered casserole

Mix cheese,

butter,

apples.

Bake
8.

350

and salt. Sprinkle over top of brown and top is crisp, about 30 minutes.
Nita

Serves

Bunn

CRANBERRY-APPLE CASSEROLE
3
c. tart

apples, sliced

1 c.

sugar

2 c. fresh cranberries

Topping:
1

c.

brown sugar
rolled oats

1/3 c. flour

1 c.

1/2 stick

melted margarine

1/2 c.

chopped pecans
and
sugar and pour into 9 x 13-inch mixture and bake at 325 for 1

Mix apples, cranberries

baking dish.
hour.

Sprinkle

topping

over

Cindy Beane

CRANBERRY-APPLE CASSEROLE
3
c.

red apples, diced,

c.

unpeeled 2 c. raw cranberries

Topping:
1

1/4 c.

sugar orange juice

stick
c.

melted margarine

1/3 c. flour 1/4 c.

1 c.
1

brown sugar Quaker oats

chopped nuts
a

and orange juice and place Mix apples, cranberries, sugar greased casserole. Mix remaining ingredients and pat on top of mixture. Bake at 350 for about 1 hour or until brown on top.
Mildred

in

first

Norwood

-94-

DESSERTS

FROZEN STRAWBERRY DESSERT

1 c. flour 1/4 c. brown

2 Tbsp.
1 c.

1/2 c.

sugar walnuts or pecans,

lemon juice whipped cream or Cool

Whip
2
c.

chopped
melted 2 egg whites, beaten stiff 1 c. granulated sugar
1/2 c. butter,

sliced fresh strawberries or 1 (10 oz.) pkg. frozen strawberries

2/3 c.

sugar

Mix

flour,
in

brown

sugar, walnuts or pecans and butter together.

20 minutes, stirring occasion13 x 9 x 2-inch baking pan. Combine egg whites (beaten) granulated sugar, berries and lemon juice beat at high speed to form stiff peaks (10 minutes). in large bowl and Fold in whipped cream, spoon over crumbs, top with remaining crumbs. Freeze overnight or 6 hours. Garnish with whole berries (optional). Serves 8. Spread
shallow pan.
for
ally.

Sprinkle 2/3 of

the

Bake at 350 crumbs in

Mary Jane Komlos

STRAWBERRY ANGEL FOOD DESSERT

2 (3 oz.) pkg. strawberry Jell-O 2 Tbsp. sugar
1

2 (10 oz.) pkg. sliced frozen

strawberries, thawed

pinch of
1

salt

(8 oz.)

Cool Whip

(10-inch) angel food cake, torn in pieces

boiling

Dissolve Jell-0
berries,
in

in

1/2
Chill

cups
until

water.

Stir

in

straw-

sugar and Cool Whip. Cover

Yield:

salt.

mixture begins to thicken; fold

Refrigerate for 4 to 5 hours

bottom

of

9 x 13-inch pan with cake pieces; pour

strawberries and
to set.

cream mixture over cake.

10 to 15 servings.

Pat Re id

SWEET POTATO PUDDING

1

1/4 c.

sugar

2 c. grated potatoes
1

3/4 c. milk 1 tsp. salt

1/2 c.

egg, beaten

melted butter
1

Mix

all

ingredients together.

Bake

at 350 for Ruth Clayton

hour.

BANANA PUDDING
2 Tbsp. flour or cornstarch
1

1/2 c.

sugar

egg yolks
Into

2 3/4 c. milk 1/2 stick butter 1 tsp. vanilla

a double

boiler

put

2 tablespoons
-95-

flour

(3

if

you desire

63786

DESSERTS
thick pudding),
milk.
1

1/2

cups

of

sugar,
vanilla

egg yolks and 2 3/4 cups

stick butter.

of

Cook

at

medium

heat, stirring only occasionally until desired

Add 1 teaspoon meringue, brown and serve.

thickness.

and 1/2

Cover

with

Sammie Ussery

DATE PUDDING
1

pkg. dates

1/2 c.
1 1

nutmeats

1 c. 1
1

granulated sugar Tbsp. shortening

c.

hot water

tsp.

egg
plain flour

1 c. 1 c. 1

soda brown sugar

1 1/2 c.

1/2 tsp. salt

hot water Tbsp. oleo

Cut up dates and soak in hot water. When cool add soda. Prepare 9 x 13-inch baking pan with brown sugar, hot water and oleo. Cream sugar and shortening. Add egg and mix. Add dry ingrediwith date mixture. ents alternately Stir in nuts. Pour into pan. DO NOT stir mixture into liquid. As it bakes it forms a thick sauce on the bottom of the pudding. Good served hot or cold and with a dollop Baking time: 30 minutes at 350. of whipped topping. Evelyn Norwood

CHOCOLATE DESSERT
1 c.
1

plain flour stick margarine

1 large container Cool Whip 2 small pkg. instant chocolate

1/2 c.
1 c. 1

nuts

pudding
3 c. cold milk

(8

powdered sugar oz.) pkg. cream cheese

Let

margarine soften and work together flour, margarine and Press into square or round pan deeper than pie pan. Bake 20 minutes at 300. Allow crust to cool. Mix together powdered sugar, cream cheese and 1/2 container Cool Whip. Spoon into pan on top of crust and level with spoon. Then mix
nuts.

the 2

packages
next layer.
desired.
if

Add as
nuts,

pudding with the 3 cups milk until slightly thickened. Spread remaining Cool Whip on top and sprinkle with
variation

Note:

For

For a lighter

chocolate, use

use instant lemon or butterscotch pudding. 1 package chocolate and 1 package vanilla

pudding.

Pam

Lisenby

BUTTERSCOTCH TORTE
1 1

1/2 c. plain flour

1/2 sticks

small (8 oz.) Cool

Whip
pudding

margarine

2 instant butterscotch

96-

DESSERTS
1

c.

chopped nuts

3
1

1/4 c. powdered sugar 8 oz. cream cheese

1

milk large Cool Whip 1/4 to 1/2 c. chopped nuts

c.

margarine and nuts. Press into bottom of 13 x 9-inch 20 minutes at 350. Cool. Cream sugar and cream cheese. Fold in 8 ounces Cool Whip and spread over baked crust. Mix pudding and milk. Pour over cheese layer and chill until sets. Spread 1 large Cool Whip on top. Sprinkle with
Mix
flour,

pan.

Bake

1/4 to 1/2

cup

nuts.

Carolyn

Trail

CHIPS
2 pkg. Chips 'n (Jacks)

'N

MAC DELIGHT
Cool Whip or whipped cream
milk

Mac cookies
lightly
in

Dip cookies

milk

(one at a time).

Line bottom of a

deep serving dish with cookies. Cover cookies with a 1-inch layer of cream or Cool Whip. Add another layer of cookies and cover with Chill in refrigerator 24 another layer of cream until dish is full. hours or in freezer 2 hours. May be cut in squares. Mary Frances Colson

CHOCOLATE ECLAIR CAKE

2 (3 3/4 oz.) pkg. French
instant vanilla 3 c. milk

pudding

container whipped topping graham crackers

1

(9 oz.)

Chocolate Topping:
1/4 c.

milk

1/3 c. cocoa 1 c. sugar

1/8 tsp. salt 1/4 stick margarine 1 tsp. vanilla

topping and

milk. Mix well. Fold in thawed whipped minutes at medium speed. Butter a 9 x 13-inch dish. Place layer of whole graham crackers in dish. Spread one-half of pudding mixture over crackers. Top with second layer of graham crackers. Spread remaining half of pudding mixture over crackers. Top with third layer of crackers. Pour cooled chocolate topping over cake.

Combine pudding mix and

beat

two

until ready to serve. Chocolate Topping: Combine milk, cocoa, saucepan. Boil one minute. Remove from heat,

Refrigerate

sugar and salt in add margarine and

vanilla.

Cool.

Top cake.
Pat Reid

63786

.97.

DESSERTS

CHOCOLATE ECLAIR DESSERT

2 pkg. French vanilla instant
1

(8 oz.) small carton

Cool

pudding
3
c.

milk

1 1

Whip box graham crackers can chocolate frosting

graham crackers, not crushed. Mix Whip into pudding mixture. Pour 1/2 of mixture over crackers. Add another layer of crackers and pour remaining pudding into pan. Add a layer of crackers and ice with chocolate frosting. Keep refrigerated.
Line 12 x
9-inch

pan

with

instant

pudding with

milk.

Fold Cool

Ginger Colson Marianne Bumgamer-Davis

CHEW BREAD
margarine box light brown sugar 3 eggs
1 1

stick

tsp. vanilla nuts, coconut

1

and chocolate

chips

2 c. self-rising flour

Cream sugar and

well
after

margarine.

Add
and

eggs,
vanilla.

one
300

at a time,
in

beating

each
in

one.

Add

flour

Fold

other ingredi-

ents.

Put

greased 9

x 13-inch pan.

Bake

at

for

40 minutes.

Myrtle Jones

DELICIOUS BROWNIES
1

c.

butter

dash
1

of salt

c.

sugar

4 eggs 1/2 c. cocoa

1

Tbsp. vanilla nuts

6 oz.

bag marshmallows

c.

plain flour

Topping:
1 1

margarine box 10x powdered sugar

stick

tsp. vanilla

1/3 c.

cream

3 Tbsp.

cocoa (heaping)
sugar
until

creamy. Add eggs, one at a time, Add cocoa, flour, salt and vanilla. Beat beating until lemon colored. until smooth. Pour into 9 x 13-inch or larger pan. Sprinkle nuts over Bake at 325 for 25 minutes. Should not be crusty, should remain top. moist, but toothpick in center should come out clean. Pour on marshBeat butter and

mallows when removed from oven. Pour on topping while still warm. Topping: Beat on high speed until Put all in small mixer bowl. smooth. Pour over brownies while they are warm. Cool and slice. Claudette Kayler

-98-

DESSERTS

LEMON SQUARES
1 1

box lemon cake mix stick margarine

(8 oz.)

cream cheese,

softened
1

egg
Mix cake mix,

box powdered sugar

2 eggs

pan.
layer.

margarine and one egg. Press into a 9 x 13-inch Then mix cream cheese, sugar and two eggs. Pour over first Bake at 350 for 35 minutes. Ginger Colson

Marianne Bumgarner-Davis

PETITE CHERRY CHEESECAKES

24 vanilla wafers 2 (8 oz.) pkg. cream cheese,
1 1

Tbsp. lemon juice

tsp. vanilla
lb.

softened 3/4 c. sugar

2

1 (1

5 oz.)

can cherry pie

filling

eggs

Beat together cream cheese, softened, sugar, 2 eggs, lemon juice Line light and fluffy. small muffin pans with 24 and vanilla until paper cups; place a vanilla wafer in the bottom of each. Fill cups 2/3 Bake at 375 for 15 to 20 minutes or just full with cheese mixture. until set. Top with 1 tablespoon cherry pie filling. Chill. Makes 2 dozen cakes. Sarah Lee

CHEESE CAKE
2 c. graham cracker crumbs 2 sticks margarine 2 Tbsp. powdered sugar 2 pkg. lemon jello 10 oz. boiling water 10 oz. cold water

cream cheese (room temperature) 2 c. sugar

2 (8 oz.) pkg.
1

Tbsp. plus

tsp. vanilla

2 large

cans Pet milk

jello

24 hours before using. Dissolve add cold water and place in refrigerator until cool. DO NOT LET CONGEAL. Whip milk by hand until gets thick and foamy; do not whip too long. Mix cream cheese well. Add sugar and vanilla and blend. Melt margarine; add crumbs and powdered sugar to make crust. Mix Blend well. Put crust chilled jello mixture with cheese mixture. in bottom of dish and pour other mixture on top. Chill.
Place
in

milk

in

refrigerator

for

10

ounces

of

boiling

water;

it

Richard Lisenby

63786

-99-

DESSERTS

PETRA'S DELICIOUS CHEESECAKE

small pkg. lemon jello boiling water 3 Tbsp. lemon juice 1 (8 oz.) pkg. cream cheese
1 1 c. 1 tall

can evaporated
pkg.

milk,

chilled
1 lb.

graham cracker

crumbs
1/2 c. butter

3/4 c. sugar 1/2 tsp. vanilla

boiling water. Add lemon juice and cool. cheese, sugar and vanilla. Add jello and mix well. Whip evaporated milk and fold into jello mixture. Add butter to graham cracker crumbs. Mix well. Line pan with graham cracker crust. Add filling. Sprinkle remaining crumbs on top Makes 2 (8 or 9-inch) pie plates. Chill until firm. for garnish. Mildred Norwood

Dissolve

jello

in

Cream

together

cream

<<<

Extra Recipes

>>>

100-

*r

TT

Helpful Cooking Hints

Frozen gravies or sauces
thicker after thawing than

may be a when

little

they
little

were freshly made.

appropriate liquid
or wine
-

Adding a

milk, broth, bouillon

Learn where your fuse box and master cut-off switch is. If you know where the lever is to pull you can always cut the current off until a service man can come.

will thin

them

to the desired

consistency.

Canned cream soups make

excellent

gers,

For extra juicy, extra nutritious hamburadd Va cup evaporated milk per
of

sauces for vegetables, fish, etc. Celery and lobster black bean or onion with cauliflower - tomato with lamb chops.
Slip your hand inside a waxed sandwich bag and you have a perfect mitt for greasing your baking pans and casserole

pound

meat before shaping.

To ripen green pears, just place 2 or 3 in a brown bag, loosely closed, and store at room temperature out of direct sunlight.
In

dishes.

making

pickles,

use white vinegar to

make

clear pickles and coarse salt that which comes in 5 pound bags. This is not rock salt. Avoid using iodized salt for pickle making. Most pickles are better if allowed to stand six weeks before using.

To reheat roast, wrap in aluminum and heat in a slow oven.

foil

Hard boiled eggs will peel easily when cracked and placed in cold water immediately after taking out of the hot water.

Lemon

jello

dissolved in 2 cups of hot

apricot nectar with 1 teaspoon of grated

You can
butter.

lemon added

for zip

makes a

perfect base

cut a meringue pie cleanly by coating both sides of the knife lightly with

for jelled fruit salad.

when cooking
roni, to

Put a tablespoon of butter in the water rice, dried beans, maca-

When recipe calls

for

adding raw eggs to

keep it from boiling over. Always run cold water over it when done to get the starch out. Reheat over hot water, if
necessary.

hot mixture, always begin by adding a small amount of hot mixture to the beaten eggs slowly to avoid curdling.

A pair of scissors
cheese.

(not the fowl kind

they

To remove fish odor from hands, utensils and dish cloths, use one teaspoon baking
soda to quart of water.

are heavy and awkward to handle) fine for slivering celery, onion, meats, and

To keep
cracking,

icings moist and to prevent add a pinch of baking soda to

Never put a cover on anything that is cooked in milk unless you want to spend
hours cleaning up the stove
over.

the icing.
If

when

it

boils

soup tastes very

salty,

a raw piece of
it.

potato placed in the pot will absorb

Anything that grows under the ground start off in cold water - potatoes - beets carrots - etc. Anything that grows above ground, start off in boiling water English peas - greens - beans, etc.

Pour water into mold and then drain before pouring in mixture to be chilled. Will come out of mold easier.

When
flour.

To clean aluminum pots when they are

cream of
stained dark, merely boil with a little tarter, vinegar or acid foods.

rolling cooky dough, sprinkle board with powdered sugar instead of

Baking powder will remove tea or coffee stains from china pots or cups.
Copyright

Too much flour makes the dough When freezing cookies with a heavy. frosting, place them in freezer unwrapped for about 2 hours - wrap without worrying about them sticking together.

1978 Fundcraft Publishing, Inc.

BEVERAGES, SANDWICHES

& MISCELLANEOUS

HOT ORANGE JUICE PUNCH

3 cans (small) frozen orange juice 9 cans water 1/2 c. ReaLemon juice 2 qt. apple cider
2

whole sticks cinnamon

sugar

8 to 10 whole cloves
1 1/2 c.

2 oranges, cut into cart

wheels
a
large

Place 2 oranges, spices and sugar in enough water to cover. Bring to boiling point.
other juices.

saucepan with

Remove

Make

hot but don't

boil.

This
Polly

makes Mabry

spices and add 30 small cups.

ORANGE MINT JULEP

2 (6 oz.) cans frozen orange juice 1 c. fresh chopped mint
1

14 oz. sparkling water or ginger ale 1/2 c. lime juice

c.

sugar
Reconstitute
juice.

Heat
prevent

2
boil

cups
over.

juice

and

bring

to

boil,

watching

carefully

to

Combine mint and sugar and

mash
until

in

small
Strain,
Chill.

bowl

with fork.

cool.
juice.

discarding mint.

lime

Add
ice.

ginger

Pour hot juice over mint. Let set Add remaining orange juice and or sparkling water just before ale

serving.

Serve over

Yields 8 servings. Gail T. Bunn

CREAMY HOT CHOCOLATE MIX

6 oz.
1/2 c.

qt.

powdered creamer powdered sugar size powdered milk

all

lb.

box chocolate flavored

drink mix

Mix
er.

ingredients

thoroughly
in

and

store

in

an

airtight

contain-

Use

1/3

cup mixture

a cup and finish with boiling water.

Sam Ussery

PINK LADY
2 qt. ginger ale
1

PUNCH
1 1

large

can pineapple juice

juices and,

large bottle cranberry juice qt pineapple sherbet

Chill

ginger ale.

when ready to serve, pour Makes about 50 small servings.

Nell

over sherbet and add

Colson

63786

-101

BEVERAGES, SANDWICHES & MISCELLANEOUS

VEGETABLE SANDWICHES
1 1
1 1

large carrot small onion

envelope unflavored gelatin

1 c.

mayonnaise

cucumber, peeled pepper

salt to taste

Grate all the vegetables. Squeeze them to remove as much juice Mix 2 tablespoons juice with envelope of gelatin. Put as possible. into a small container and melt over hot water. Add vegetables to
gelatin mixture.

Fold

in

mayonnaise and add

salt.

Use

to

make sand-

wiches or with crackers.

Mary Ethel Clayton

CROCK-POT APPLE BUTTER

12
6
c.

until
c.

cooked apples, puree smooth

1/2 c.
1/2 c.

cinnamon hots
vinegar

sugar

Put applesauce in pot on high. Cook down for 3 hours. Add sugar and vinegar. Cook 6 hours. Then add cinnamon hots and cook until thick. Be sure to cook with lid on, but place 6 or 8 paper towels under lid to collect steam.
Ella H.

Maner

EGG CASSEROLE
6 hard-boiled 2 Tbsp. finely
1

eggs chopped onions can mushroom soup

Slice

1/2 c.

milk

2 c. crushed potato chips

hard-boiled

eggs.

Place

in

shallow

baking

dish

and

sprinkle with finely

eggs and onions. 350 oven.

chopped onions. Mix soup with milk and pour over Top with crushed potato chips. Bake 35 minutes in
Miriam
J.

Sims

WILD RICE CASSEROLE

1

c.

Chilton

uncooked wild rice or House wild rice

(10 oz.)

can cream of
soup, undiluted

mushroom
3/4 c. half

blend
1

tsp. salt

1/4 tsp.

and half cream dried marjoram

3 c. boiling water 2 Tbsp. butter 2 Tbsp. green pepper 4 Tbsp. minced onion 1 (4 oz.) can sliced mushrooms

1/8 tsp. basil 1/8 tsp. tarragon 1/2 tsp. 1/4 tsp.

curry powder

1/2 tsp. salt

black pepper

-102-

BEVERAGES, SANDWICHES & MISCELLANEOUS

Cook

rice

until

all

ents and bake

at

325

until

water is absorbed. Add all other ingrediheated through and bubbly. Jean Riggins

MACARONI AND CHEESE

1

(8 oz.) pkg. elbow macaroni cans cream of Cheddar cheese soup

1 c. 1

milk

(1 lb.)

can stewed tomatoes, undrained

directions.

Cook macaroni Pour into a 2 or 2 300.

according

to

package

Drain well.
at

1/2 quart, greased casserole.

Bake 30 minutes

Lela

Maude Lowder

MUSHROOM
1
1

PILAF
lb.

stick butter or margarine 1/2 c. rice (regular)

fresh mushrooms, cleaned, trimmed and sliced

1 1

can beef consomme soup can onion soup

Melt
butter
in

1 c.

cheese

casserole in oven. Stir rice in to coat. except cheese. Stir well. Cover and bake 55 325 until liquid is absorbed. minutes at Stir occasionally. Five minutes before done, cover with 1 cup cheese.
2-quart

Add other ingredients

Mary Jane Komlos

OLD-FASHIONED DRESSING
3/4 c.
1 c.

onion,

celery,

chopped chopped
(about

1/4 c.

shortening

giblets, chopped (turkey or chicken) 3/4 tsp. poultry seasoning

1

c.

4 c. stale bread, toast

1/4 tsp.
1 1

pepper
stock or water

8 slices cut in small

egg
1/2 c.

cubes)

Cook onion and celery in shortening until slightly tender. Add cornbread and bread crumbs, Cook and keep stirred until lightly browned. Add giblets and mix well. Add salt, pepper and poultry seasoning. Beat egg slightly, add to stock. Pour over dressing,
stirring

well.

Stuff

dressing

lightly

375

in

a greased

pan

for
if

30

cup per pound

of turkey

turkey just before baking or bake at 40 minutes. Serves 12. Allow 3/4 to 1 Freezes well uncooked. stuffed bird. Susie A. Bowers
in

to

63786

103-

BEVERAGES, SANDWICHES & MISCELLANEOUS

BARLEY CASSEROLE
1/2 c. butter or
1 c. 1
1

margarine quick-cooking fine barley

onion,

(3 oz.)

can drained sliced

medium
(2 oz.)
c.

chopped

dehydrated onion

soup mix
2

chicken broth

or 3/4 fresh mushrooms sauteed in a little butter 1 (5 oz.) can sliced water chestnuts, drained 1/2 c. slivered almonds
c. until

or

chopped mushrooms

Saute

barley

and onion
into
1

golden

in

color.

Stir

frequently.

Combine soup mix and chicken

and stir and bake
well.

broth.

Add

rest of ingredients to barley

size).

more liquid if needed. This can be prepared a day ahead of time and refrigerated. you do store, you will need to add more liquid. Homemade chicken broth use a prepared canned soup such as Campbell's, be sure to is best. an equal amount of water. prepared soup isn't concendilute with
at

Turn 350 for

casserole (about a 9 x 12-inch

Cover
If

hour, adding

If

If

trated,

probably won't need extra water.

Jo Avett

<<<

Extra Recipes

>>>

-104-

INDEX

APPETIZERS, RELISHES & PICKLES

SAUSAGE-CHEESE TIDBITS SAUSAGE BALLS SPICED NUTS BUTTERED PECANS SUGAR COATED PEANUTS BAR-B-QUE MEAT BALLS MEAT BALLS SPINACH DIP CREAM CHEESE SPREAD CHEESE BALL VEGETABLE-CHEESE BALL OR DIP CHEESE BALL CHEESE BALL DEVILED BISCUITS SQUASH RELISH QUICK CORN RELISH SWEET PEPPER RELISH KOSHER DILL PICKLES BOB'S DILL PICKLES CUCUMBER CINNAMON RINGS
SOUPS, SALADS & SAUCES
HOT POTATO SOUP BROCCOLI SOUP PEEL-A-POUND SOUP

2 2 2 2 3 3 3 3 4

4
4 4 5 5 5

7 7
7

HOMEMADE VEGETABLE SOUP HAM AND CANNELLINI SOUP JUNKYARD SALAD FRUIT SUPREME YUMMY SALAD OR DESSERT STRAWBERRY SALAD GREEN SALAD APRICOT CHEESE SALAD ORANGE SHERBET SALAD CORN CHOWDER ORANGE-PINEAPPLE SALAD PINEAPPLE CHIFFON SALAD BLENDER CONGEALED SALAD CRANBERRY SALAD CRANBERRY SALAD CRANBERRY SALAD CRANBERRY SALAD BLUEBERRY SALAD BLUEBERRY SALAD MOLDED VEGETABLE RELISH CELERY NUT SALAD CUCUMBER SALAD. ENGLISH PEA SALAD SAM'S POTATO SALAD IRISH POTATO SALAD HOT ORIENTAL SALAD BEAN SALAD CORNED BEEF SALAD TOSSED SALAD
.

8 8 8 9 9 9

9 10 10 10
11 11
11

11

12 12

12 13
13 13 14 14

14 14 15 15 15 16

63786

.A-

INDEX

SPINACH SALAD BROCCOLI SALAD FAVORITE COLE SLAW TEXAS SLAW MARINATED SLAW 24 HOUR SLAW SLAW SLENDER BLENDER DRESSING RUSSIAN SALAD DRESSING BARBECUE SAUCE

16 16 16
17 17 17 17 18 18 18

MAIN DISHES CHICKEN DIVAN CHICKEN DIVAN CHICKEN BROCCOLI DIVINE CHICKEN BROCCOLI CASSEROLE CHICKEN-BROCCOLI QUICHE CHICKEN STEW CHICKEN AND DUMPLINGS CHICKEN AND DUMPLINGS CHICKEN PIE CHICKEN POT PIE BRUNSWICK STEW BRUNSWICK STEW CHICKEN CASSEROLE CHICKEN CASSEROLE CHICKEN CASSEROLE CHICKEN CASSEROLE TACO PIE TACO PIE ONE DISH HAMBURGER AND MACARONI ENGLISH BEEF POT PIE ONE POT CASSEROLE CASHEW NUT BEEF CASSEROLE SWEET AND SOUR MEAT LOAF MEAT LOAF HAMBURGER CASSEROLE ITALIAN SPAGHETTI LASAGNE HAMBURGER PIE MAZETTIE CRITTENTON CASSEROLE BEEF AND POTATO LOAF BEEF STROGANOFF MEXICAN SCRAMBLE TEXAS HASH OVEN PORCUPINES MARSETTI CASSEROLE CORNED BEEF SPECIAL BARBECUE BEEF CUPS FRIED RICE WITH BEEF AND ONIONS GERMAN BEEF STEW HAPPY ACCIDENT SHRIMP CASSEROLE QUICK AND EASY SHRIMP CREOLE SHRIMP CHOW MEIN IMPERIAL CRAB CASSEROLE
19 19 19

20 20 20 20
21 21 21

22 22 22 22 23 23 23 24 24 24 25 25 25 26 26 26 27 27 27 28 28 28 29 29 29 29

30 30 30
31 31 31

32 32

B-

INDEX

CRABMEAT QUICHE OYSTER PIE WEIGHT WATCHERS BARBEQUE TUNA STUFFED PORK CHOPS FOR THE CROCK-POT PORK CHOP CASSEROLE TOURTERE DE NOEL SPICY PORK AND CABBAGE FOR THE CROCK-POT
MEATS, POULTRY & SEAFOOD

32 33 33 33 34

34 35

ORIENTAL ROAST PORK BEEF TIPS ON RICE MARINATED ROAST HERBED BEEF KABOBS SWISS STEAK WITH MOZZARELLA CHICKEN BITES BAKED CHICKEN SOUFFLE SWEET AND SOUR CHICKEN JADE TREE CHICKEN FIX NOW BAKE LATER CHICKEN BARBECUED CHICKEN

37 37 37 38 38 38 39 39 39

40 40

VEGETABLES
FRIED GREEN ONIONS ONION CASSEROLE VEGETABLE MEDLEY WITH CONFETTI DIP MARINATED CARROTS SUNSHINE CARROTS NANNY'S CANDIED YAMS COTTAGE POTATOES PARTY POTATOES QUICK HASH BROWN POTATOES SCALLOPED POTATOES POTATO CASSEROLE POTATO CASSEROLE CORN SOUFFLE GREEN BEAN CASSEROLE FRESH GREEN BEAN CASSEROLE 3 P CASSEROLE GREEN AND GOLD CASSEROLE CABBAGE CASSEROLE ESCALLOPED CABBAGE BROCCOLI CASSEROLE BROCCOLI CASSEROLE BROCCOLI CASSEROLE BROCCOLI RICE CASSEROLE BROCCOLI CASSEROLE OKRA CASSEROLE BAKED STUFFED SQUASH ZUCCHINI CASSEROLE SQUASH CASSEROLE SQUASH CASSEROLE SQUASH-CARROT CASSEROLE
41
4
1

41

42 42 42 42 43 43 43 43 44 44 44 44 45 45 45 46 46 46 46 47 47 47
47 48 48 48 49

63786

INDEX

BREADS, ROLLS, PIES & PASTRY

CHEESE PIE HOMEMADE CHOCOLATE ICE CREAM PIE KEY LIME PIE ALASKAN ORANGE PIE HAWAIIAN PIE HAWAIIAN PIE FROZEN YOGURT PIE FROZEN PIE CHOCOLATE COOL WHIP PIE LEMONADE PIE LEMON PIE LEMON PIE REBECCA'S LEMON PIE LEMON CHEESE TARTS LEMON MERINGUE PIE SOUTHERN STYLE RAISIN PIE PEACH COBBLER BEST PEACH COBBLER NO CRUST PEACH PIE DATE PIE FRESH STRAWBERRY PIE SOUTHERN STRAWBERRY PIE DAMSON PRESERVES PIE TRADITIONAL PUMPKIN PIE SWEET POTATO PIE VON'.S SQUASH PIE SQUASH COCONUT PIE CRUSTY COCONUT PIE COCONUT PIE COCONUT PIE IMPOSSIBLE PIE OWN CRUST EGG CUSTARD CHOCOLATE CHESS PIE CHOCOLATE PIES FUDGE PECAN PIE NUDGE'S "OH SO GOOD PIES" PECAN PIE PECAN PIE PECAN PIE PECAN PIE MOTHER'S PECAN PIE BROWN SUGAR PIE MOTHER'S OLD-FASHIONED VINEGAR PIE PIE CRUST ANGEL BISCUITS HURRY-UP BUTTERHORN ROLLS REFRIGERATOR ROLLS QUICK CHEESE BREAD ONION BREAD SKILLET CORN BREAD SALMON SOUTHERN CORNBREAD TEXAS CORN BREAD ZUCCHINI NUT BREAD BANANA SPICE LOAF COFFEE CAN SALLY LUNN
-D-

51 51 51 51

52 52 52 53 53 53 53 53 54 54 54 55 55 55 56 56 56 57 57 57 57 58 58 58 58 59 59 59 59 59

a 1

ffl

1]

fl

[j

||

(j

"

'

60 60 60
61
6'

11

6::[ 61

62 62 62 I 62 63 63 63 64 [ 64 64 64

65 65 65

INDEX

CAKES. COOKIES, FROSTINGS & CONFECTIONS RED VELVET POUND CAKE FIVE FLAVOR POUND CAKE NELL S LEMON POUND CAKE CARAMEL NUT POUND CAKE MRS. BARRINGER'S POUND CAKE POUND CAKE CHOCOLATE POUND CAKE FOUR FLAVOR POUND CAKE KENTUCKY POUND CAKE CREAM CHEESE POUND CAKE BUTTERNUT POUND CAKE COLD OVEN POUND CAKE BUNDT POUND CAKE ORANGE CRUSH POUND CAKE PINEAPPLE POUND CAKE NORWOOD "WEAKLY " POUND CAKE CARAMEL NUT CAKE RED DEVIL'S FOOD CAKE COCONUT CAKE GREAT COCONUT CAKE CARROT CAKE RAISIN CAKE CHESS CAKE OOWIE GOOWIE CAKE PUNCH BOWL CAKE IRENE'S APPLE CAKE APPLE CAKE CHRISTMAS APPLE CAKE 1-2-3-4 CAKE PEANUT BUTTER CRUMB CAKE PETER PAUL CAKE PINCH CAKE SUPREME CAKE PINEAPPLE CHIFFON CAKE COLD LEMON CAKE LEMON PINEAPPLE CHEESE CAKE COFFEE CAKE SOUR CREAM COFFEE CAKE BANANA SPLIT CAKE EASY PEANUT BUTTER COOKIES SWEDISH BUTTERNUT COOKIES PUMPKIN COOKIES 1-2-3-4 COOKIES THOMAS JEFFERSON'S BACHELOR BUTTONS LADY FINGERS CRISP COCOA COOKIES CAKE MIX COOKIES KENTUCKY COOKIES CHOCOLATE PECAN COOKIES CHOCOLATE CHIP COOKIES ORANGE-OATMEAL COOKIE BARS CREAM CHEESE COOKIE BARS MERINGUE COOKIES PECAN COOKIE SQUARES CRISP SUGAR COOKIES 63786 .'

67 67 67 68 68 68 69 69 69 70 70 70
71 71 71

72 72 72 73 73 74 74 74 75 75 75 76 76 76 77 77 77 78 78 78 78 79 79

80 80 80
81 81 81 81

82 82 82 83 83 83 84 84 84 84

INDEX

OLD-FASHIONED OATMEAL COOKIES OATMEAL DATE COOKIES COOKIES FOR DIABETICS CREAM CHEESE ICING
DESSERTS
PECAN ROLLS PEANUT BRITTLE CREAM CHEESE MINTS HOLIDAY FUDGE RUBY S PEANUT BUTTER FUDGE CHERRY ICE CREAM MILKY WAY ICE CREAM BUTTER PECAN ICE CREAM ORANGE SHERBET GERMAN CHOCOLATE ICE CREAM LEMON CHEESECAKE ICE CREAM HOMEMADE ICE CREAM YOU ALWAYS ASK FOR SECONDS GRAHAM CRACKER DELIGHTS MR GARRETT S POPCORN BALLS CHRISTMAS TREAT PEANUT BUTTER BALLS ORANGE BALLS BUTTERNUT BALLS CONGO SQUARES BUTTERSCOTCH SQUARES CURRIED FRUIT NILLA FRUIT ROLLS APPLE CRISP APPLE CHEESE CRISP CRANBERRY-APPLE CASSEROLE CRANBERRY-APPLE CASSEROLE FROZEN STRAWBERRY DESSERT STRAWBERRY ANGEL FOOD DESSERT SWEET POTATO PUDDING BANANA PUDDING DATE PUDDING CHOCOLATE DESSERT BUTTERSCOTCH TORTE CHIPS 'N MAC DELIGHT CHOCOLATE ECLAIR CAKE CHOCOLATE ECLAIR DESSERT CHEW BREAD DELICIOUS BROWNIES LEMON SQUARES PETITE CHERRY CHEESECAKES CHEESE CAKE PETRA'S DELICIOUS CHEESECAKE
'
'
.

85 85 86 86

87 87 87 87 88 88 88 88 89 89 89 89

90 90
91 91 91 91

92 92 92 92 33 93 93 94 94 95 95 95 95 96 96 96
97

97 98 98 98 99 99 99
100

BEVERAGES, SANDWICHES & MISCELLANEOUS

HOT ORANGE JUICE PUNCH ORANGE MINT JULEP CREAMY HOT CHOCOLATE MIX PINK LADY PUNCH
101 101 101 101

-F-

INDEX

VEGETABLE SANDWICHES CROCK-POT APPLE BUTTER EGG CASSEROLE WILD RICE CASSEROLE MACARONI AND CHEESE MUSHROOM PILAF OLD-FASHIONED DRESSING BARLEY CASSEROLE

102 102 102 102 103 103 103 104

63786

-G-

NOTES

TU*^
s

04/L.

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anc

**

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ar

TERMS USED IN COOKING

APPETIZER
first

A small serving of food served before or as the

transparent
jelly,

course of a meal.

ASPIC
boiled

usually meat, which has been

cold.

down

to

become firm when

BATTER
stirred.

mixture of flour or liquid that can be beaten or

BISQUE

BLANCH
freezing,

A rich thick cream soup made from fish. To place fruits or nuts in boiling water to remove
water in preparation for
several varieties of

skins, also to dip vegetables in boiling

canning or drying.

BOUILLABAISE
fish

A chowder made from

BOUILLON Clear soup made from lean beef. BRAISE To brown meat or vegetables in hot fat,
slowly in small

and wine.

then to cook

amount

of liquid.

CARAMEL Burnt sugar syrup used for coloring and flavoring.

Also a chewy candy.

CHICORY A plant root that is cut into slices, dried and roasted
into coffee.

The plant leaves

are used for salad

and sometimes

called curly endive.

CIDER
make

The juice from pressed apples used as a beverage or to To make a liquid clear by adding beaten egg white
it.

vinegar.

CLARIFY
and egg
adheres to

shells.

The egg coagulates in hot The liquid is then strained.

fruit pie

liquid

and cloudiness

COBBLER
deep-dish.

with a rich biscuit dough made in a

COCKTAIL An appetizer served before or as the first course of a meal. An alcoholic beverage served before the dinner or cut
with tart sauce served at the start of a meal. Crisp particles left after fat has been fried out. Chopped meat held together by eggs, shaped and dipped into crumbs then fried. DOUGH A mixture of flour, liquid that is stiff enough to be kneaded. DRIPPINGS Liquids resulting from meat being cooked.

CRACKLINGS CROQUETTES -

shellfish

ENTREE A
roast.

dish served between the chief courses, before the

FONDUE A

dish

made

of cheese, eggs, etc.

s ^t

ans

act

Helpful Cooking Hints

IF

*
deep
fat.

1Z

^g

3DC

^g

ag

'J^

FRITTERS

Vegetables or fish covered with butter then fried in A sugar that has been cooked and used to cover
liver,

FROSTING
GIBLETS
]

cakes, and other foods.

The

gizzard or heart of poultry.

Tart,
salty or crisp foods

HORS d'OEUVRES
appetizers.

served as

J
\

INFUSION Liquid taken from tea, herbs or JULIENNE Food cut into very thin strips.

coffee.

MACEDOINE A mixture MARINATE To let foods

MINCE

of fruits or vegetables.

stand in an acid mixture of

oil

and

vinegar, then flavored with spices

and herbs.

To cut foods in very fine pieces.

FOOD PROCESSES
cook by dry heat, usually
in

4
"

BAKE To BARBECUE
sauce.

an oven.

To

roast or broil whole, as a hog, fowl, etc.

Usually done on a revolving frame over coals or upright in front of coals. To cook thin slices of meat in a highly seasoned vinegar
in which large bubbles and continually so that all the liquid is agitated. BOILING POINT The temperature reached when a mixture maintains a full bubbling motion on its surface. BREW To cook in hot liquid until flavor is extracted. BROIL To cook by exposing the food directly to the heat. BRAISE To cook meat by searing in fat, then simmering in a
rise rapidly

BOIL

To cook in liquid, usually water,

covered dish in small amount of moisture.

\

CANDY
spoon.

To conserve

or preserve

by boiling with sugar.

To

incrust or coat with sugar.

J

COAT SPOON

When

a mixture forms a thin even film

on the

'

CODDLE
boiling point.

To cook

slowly and gently in a liquid just below the

CREAM To work foods until soft and fluffy.

shortening and sugar.
i

Usually applied to

CUBE To cut in even sliced CUT To divide foods with a

pieces.

knife or scissors.

DICE To cut into small cubes. DISSOLVE To pass into solution.

FOLD To combine, using a motion beginning vertically down through the mixture, continuing across the bottom of the bowl and ending with an upward and over motion.
-
3PE

^g

Helpful Cooking Hints

3xz

3CC

3CC

3E

Your Daily Nutrients

FOOD
Meat
or fish

AVERAGE ADULT
1 or more servings of wide variety. Liver once a week.

AVERAGE
CHILD
Same as Adult

Milk

pint.

quart

Eggs

1 egg. Dried peas or beans may be substituted

Same as Adult

3 times a week.
leafy green or yellow
1

Vegetables

and

other

Same as Adult

(serve one raw). 1 potato.

V4 c. citrus

or

Y* c. citrus or

Vi c.

Fruits

c.

tomato juice

tomato juice
plus other fruits.

plus other fruits (raw, cooked or canned).

Breads and
Cereals

3 servings

whole grain or
"enriched" bread
or cereal.

Same as Adult

Butter or vitamin fortified

2 tablespoons

2-3 tablespoons

A VITAMIN PRIMER
Vitamin

Use In Body

Best Sources
Leafy greens, yellow vegetables and fruits, eggs, liver and milk.

For normal vision

Bl
(Thiamin)

For good appetite,

good digestion and steady nerves.

For healthy teeth,

"Enriched" and whole grain bread and cereal. Dried peas and beans, peanuts, pork and liver.
Citrus fruits, leafy greens and potato.
Liver

C
(Ascorbic acid)

tomato juice,

gums, bones and

blood vessels.
For healthy

(Riboflavin)

skin

and eyes.

and kidney. Lean beef,

leafy green, milk.

arc

2K
Helpful Cooking Hints

LEAVES, WEEDS & OTHER GOOD THINGS

33E
Use This Herb "*
:

Z2CE

3CE

BASIL
,

BAY LEAF
Available
as

xc

acz

CHIVE
Mild flavor of onion

CURRY

POWDER
Blend of
spices in

DILL
Aromatic
odor with delicate

When
You
Fix:
i

A pungent Aromatic warn! flavor. odor

sweet flavor used whole or ground

whole

leaf

proper proportion

caraway
flavor

Beef stew
Steak, Veal

Curries of

Meats,
Stews,

V
,o*V
<&
"

Lamb
Venison

Sauerbraten

Veal meat Pork Veal Mildly hot spareribs

casseroles

Lamb

stew

Chicken

Chicken
Fish Fish dishes

Duck
Fish

Poached

fish

Fish dishes

Seafood
cocktails

Shrimp Chicken
salad

Chicken
salad

Potatoes

Tomatoes

4?At

Potatoes Peas

Pickled
beets Relishes

Potato
dishes

Various vegetables Pickled

carrots

baked or
boiled

Tomatoes
Beans
Pickles

Squash

Vegetable
garnish

4?

Herb butter

Green bean
sticks

Garnish
Sour cream

//
V
<3*

Cheeses Welsh rabbit and Egg dishes

Omelets and
Egg dishes

Cream

and cottage cheese

Egg salad Egg dishes Cheese

fillings

Cream 3nd
Cottage cheese

Sour cream Scrambled eggs

Spanish rice Spaghetti

dishes

Oriental touch
to rice

Buttered noodles

lie

an
k turtle

Vegetable and
:

Gravies Flavor
Various Soups and Salads
teaser in soups Chili saut e

Fish and

Moi

ish

soups

Vegetable
salads Putter sau

Pol l\\o soups

Tomato
sain es and

Tossed
a lads

Gravies

Shrimp
sauce

Cream
sauce

Marinades

White

cS^S>
a:
Helpful Cooking Hints

bread

dough

xs

LEAVES, WEEDS & OTHER GOOD THINGS

33=
(?? Use This

3T

33=
Oregano
Strong

anc

33=
Sage

33=
Tarragon

Herb

-*

Ginger
Aromatic, pungent root
with

Marjoram

When
You
Fix:!

Pleasant

aromatic

warm

Aromatic
odor, potent flavor

odor,
bitter taste,

aromatic odor and

Aromatic
leaves, with hot

flavor-sold fresh, dried

or

warm,
taste.

bitter

whole or
ground

Used

pungent
flavor

ground
Stuffing for

fresh

&

dried

Pot roast Pork,

" Cv

all

meats
Veal

Pork, Veal

Stuffing for meat dishes

Ragouts,

and

Lamb
loaf

Veal and
Pork dishes Pork roast Sausage

Beef and Veal dishes

Veal Beef
Casseroles

Stew
Beef,

dishes

Pork Roasts

Meat
Stews
Chili

Lamb
Sausage

Hamburgers
Fish and

Chicken and
fish dishes

Roast duck Fish

Chicken
Poultry
dishes

Stuffed fish Fish chowder

chowder

Chicken
cacciatore
Lobster

Pickles Preserves

Chutney Vegetable combos

Scalloped potatoes and tomatoes Dressing for

broccoli

Hash brown Vegetable

potatoes loaves Dried beans Beans
Lentils

Potatoes

Tomatoes
Beets

Tomatoes

Spinach
Pickles

cabbage
spinach

Egg salad
Egg dishes Cheese
dishes

Sprinkle on top of dishes with cheeses

Fresh cheese

Cheese

Eggs Benedict

combo
dishes

Egg and Cheese

dishes

V
.

Spaghetti

Spaghetti with meat sauce

Pi.

va
Tartar sauce Sweet -sour Salads
saiu e Fish Sauces

Soups

*rff

Chicken
broth

y
**
(

Soups Salad
dressing

Gravies
Fruit salad

Vegetable and Fish

salads

Green
vegetables
salads

Whipped cream
akes
Soil
i

Green salads}
Aspics

ookies
i

and
I'ic
i

ns|

snaps
rust

Hid tilling

33=
Helpful Cooking Hints

JEL.

2m~*-

trr-

ar?

=*-c

=rr

=re=

=a-rr

-*--:

--j

MEATS, POULTRY, AND SEAFOOD

i

Meats are a substantial part of all homemakers shopping bill. Every meal should be planned very carefully and the best possible cut of meat for your money should be selected. The following chart should help you in not only selecting the best cut of meat, recommended by the U.S. Department of Agricult ure cutting chart but also the proper amount of meat to serve.
,,

HOW MUCH TO BUY

MEAT
WEIGHT OR MEASURE
pound pound 2 pounds 2 pounds 4 pounds 1 pound 1 pound 1 pound
1 1

NO. OF SERVINGS
3 to 4

Round Steak
Porterhouse Steak
fe

2 4 4 to 6

<

Sirloin Steak

<

W
PQ

Chuck Roast
Rib Roast (bone Short Ribs
in)

8
1

to

two

Stew Meat

4 to 5 4

Hamburger
i '

>*

Chicken Fryers
Broilers

/2
1

to 3 V% to 2 V%
3

Roasters

to 7

pounds pounds pounds

3 to 5 2 to 3

4 to io 16

2
i >

Turkey
Steaks
Fillets

8 pounds
1 1
1

K
CO

Whole Fish
1

pound pound pound pound pound

pint

3
4
1

Lobster (tails) Lobster (cooked meat)

1
1

2
2

Clams (shucked) Shrimp (cooked)

1 1 1 1

3
5 to 6 3

pound
pint

w
|

SB CO

Oysters shucked) Oysters (cooked)

(

Scallops

pound pound

6 6
3

s
ik

Cutlet

pound pound
L
pounds

Chops

3 chops per
2

Roast

mm

3 to 4 6

ad

JBML

3K

Helpful Cooking Hints

at sr RETAIL AND WHOLESALE BEEF CHART

3E

ape

anc

Retoi'/

Cuts

Wholesale Cuts

Refoi/ Cuts

___^ ^"i^v

^^

Portorhouio Slook

T-Bon*

Club
Sloak

L**^

Stoak font., trail, Ponb.o.l " '"bull. oi.tpy

oilin 9

'

Rib, ..( Plo., eookmUtM*.

||

/
/

pvM 1

1^--W2\

_\

I I

sIondi^T
Rib Roo.t

Rollod Rib Roan

Rib Si.ak

BH.k.l

Co.ntd Boof m. -Cut

-

I ft

Iran Cast

liM

O\S J

Shank
Knwckl.

Crou Cut For* Shock

lusn
1

r^-

I
1

V-

v-**''

Cook

in

icve

ro...

f**-Sigrs

fnglith Cut

Arm

Pol Rootl

Arm

Slook

Rollod Nock

Bonolosi Nock
Co*
-n Liquid

*><

^ggS^

(^^-^

Helpful Cooking Hints

3^ 3CB= i Table For Cooking Vegetables WAYS TO COOKING TIME VEGETABLE

^ac

2C

2T

PREPARE
Break

Wash; gently scrub

with

vegetable
the
will

Asparagus

brush.
stalks.

They

in small of boiling salted water.

Cook coverd

amount

snap where tender

part starts.

Cut up

Whole spears

8-10 mins. 10-15 mins.

Beans,

Wash; remove ends

and
strings. Cut in 1inch pieces, leave

Cook
small

covered

in

green or wax

whole,
lengthwise.

or

slit

of boiling salted water.

amount

20-30 mins.

Rinse.

Soak overwater
3 times as as

Navy Beans,
dried

night

in

much
beans;

Cover and simmer

in
1

bring to boil, simmer several

OR

water
soaking.

used

for

!4

hours

Add

salt.

minutes stand 1
more.

and hour

let

or

Cut

off

all

but

inch
root;

Beets

of stems

and

Cook
Peel

covered

in

wash
pare.

and

scrub

boiling salted water.

35-60 mins.

thoroughly.

Do

not

when done.

Remove tough
of stalks

part

and outer

Tie stalks in bundles using folded strips of

Broccoli

leaves. Split rest of stalk almost to flowerets; OR Cut in

1

Cover, cook standing in up

foil.

15-20 mins.

boiling, salted water.

-inch

pieces;

Cook pieces covered

in

separate stalks from

flowerets.

boiling

salted

water to cover 5 to 8 mins.; add flowerets.

10-15 min. Total

Brussels

Wash

thoroughly;

Sprouts

cut off wilted leaves. If large Brussels sprouts, cut in half lengthwise.

Cook
small

covered

in

of boiling waited water.

amount

10-15 mins.

Cabbage, green
Carrots

Wash;

remove

Cook
small

covered

in

wilted outer leaves. Cut in 6 to 8 wedges; OR shred.

amount

10-12 mins.
J

of

Wedges

boiling salted water.

Wash,

scrape

or

Cook
small
or
in

covered

in

pare. Slice, cut up in quarters or strips, or

of boiling salted water

amount

20-25 mins.

Whole

leave whole.

consomme.
covered
in

Cauliflower
'

Remove some of

leaves and the woody

Cook
small

20-25 mins.

stem. Leave 'whole or separate into

flowerets.

of boiling salted water.

amount

Whole
15-20 mins. Flowerets

**

MM

m*

^^

mm

'

Helpful Cooking Hints

2E ar ar 3E 33= Table For Cooking Vegetables WAYS TO COOKING TIME VEGETABLE

PREPARE
Celery
Scrub thoroughly. Cut off leaves and
trim roots. Slice into desired lengths.

Cook
small
or
in

covered

in

amount

of

boiling salted

water

10-15 mins.

consomme.
covered
in

Cook Remove husks and

small

Corn

silks

from fresh corn. cook Rinse and

of boiling salted water;

amount

OR cook
in

uncovered

6-8 mins.

whole.

boiling salted water to cover

ears.

enough

Dip

in

Wash.

If

skin

is

then

in

beaten egg, fine dry

Eggplant

tough, pare. Cut

V?

in

-inch slices.

bread crumbs. Brown slowly on

both sides Season.
in

Approx. 4 mins.

hot

fat.

Add

to melted butter

Mushrooms
I-

Wash; cut
or slice.

off tips of

stems. Leave whole

sprinkle with flour and mix.

in

skillet;

Cover

and

cook

8-10 mins.

slowly, turning occasionally.

Wash

Okro
Parsnips

pods; cut off stems. Slice or leave whole.

Cook
small

covered

in

of boiling salted water.

amount

8-15 mins.

Wash

thoroughly;
or

Cook
small

covered

in

pare or scrape. Slice

lengthwise
crosswise.

of boiling salted water.

amount

15-20 mins.

Peas,

Green

Cook
Shell

covered

in

and wash.

small

of boiling salted water.

amount

8-15 mins.

Spinach Spmaci

Cut off roots and wash several times in lukewarm water,

lifting

Cook covered without adding

water.

Reduce heat
forms.

3-5 mins.

out of water

when steam
Turn
often
cooking.

as you wash.

while

Season and cook

Zucchini

covered

Wash; do not
Slice thin.

pare.

skillet

in butter in for 5 mins.

Uncover and cook

till

10 mins. Total

tender, turning

slices.

Tomatoes

Wash
tomatoes.

ripened

Cook

slowly,
10-15 mins.

covered without adding water.

sac
Helpful Cooking Hints

**

^g

^g

^g

g-

Jg

3CE

Calorie Counter
CANDIES, SNACKS AND NUTS
Calories

Almonds (salted) Cashews

Chocolate Bar (nut)

12 to 15

6 to 8 2 ounce bar
1 1 1

Coconut (shredded)
4
"

cup
piece

English Toffee

93 88 340 344 25
115 50 190

Fudge

ounce

Mints Peanuts (salted) 4 Peanuts (roasted)

1

5 very small
1

ounce cup
cup

Pecans Popcorn
Pretzels

6
(plain)
1

800 104 54
115

Potato Chips

Walnuts

10 medium chips 10 small sticks 8 to 10

35
100

DAIRY PRODUCTS
American Cheese
Butter or Oleomargarine
(blue, Cheddar, cream, Swiss) Cottage Cheese (uncreamed) Cream, light Cream, whipped
1 1
. .

cube,
level

1/8 inch

Cheese

.1
1
1

Tbsp ounce
ounce. Tbsp. .......................

1 1 1

Tbsp

Egg White Egg Yolk Eggs (boiled or poached) Eggs (scrambled) Egg (fried) Yogurt (flavored)

100 100 105 25 30 25 15

61

2
2.
1

160

220

medium

'.'.
'.

'.

'.'.

110

4 ounces

60

DESSERTS
Cakes:

Angel Food Cake Cheese Cake Chocolate Cake, iced

Cake Pound Cake Sponge Cake

Fruit

2" 2" 2" 2"

Shortcake with Cupcake, iced Cupcake, plain

fruit

110 piece 200 piece 445 piece piece ..................... ....115 140 1 ounce piece 2" piece 120 300 1 a ve. slice 1 185 1 145

Pudding: Bread Pudding Flavored Puddings

% cup % cup

150 140

BEVERAGES AND JUICES

Beer Chocolate Malted
1

bottle, 12

oz

185

Cocoa Cocoa

milk) (milk water)

(all

&

8 ounces 8 ounces 8 ounces

450 235
140

Coffee (black/unsw.)

mm

Jae

mm

mm

Helpful Cooking Hints.

aas

^g

^g

^g'

aoe

jg

Calorie Counter
BREADS AND FLOUR FOODS
Baking Powder Biscuits Bran Muffin Corn Bread
1

Calories
large or

sm

1 1
1

medium
small square
slice

129 106 130

Dumplings Enriched White Bread French Bread French Toast Macaroni and Cheese Melba Toast

1
1 1

small slice
slice

70 60 54
135

1
1

cup
slice

Noodles cooked
Pancakes (wheat) Raisin Bread Rye Bread
Saltines

1 1 1
1
,

cup
4-inch
slice slice

475 25 200 60 80
71

1
1 1 1

17

Soda Crackers
Waffles

Whole Wheat Bread

slice

23 216 55

BREAKFAST CEREALS
Corn Flakes
1
1 1 1 1

Cream

of

Wheat

Oatmeal
Rice Flakes

cup cup cup cup

biscuit

96
120 148 105 100 110

Shredded Wheat Sugar Krisps

cup

Pies:

Apple
Blueberry Cherry Custard

Lemon Meringue
Peach Pumpkin Rhubarb
Ice

piece piece piece piece piece piece piece piece

331

290 355 280 305 280 265 265

Cream: Chocolate Ice Cream

h cup
cup

200
150

Vanilla Ice

Cream

%
1

Miscellaneous:

Chocolate

Eclair, custard Cookies, assorted Cream Puff

1,
1
1

small 3-inch dia

250
120

Jello,

all

flavors

/*

cup

296 78

FISH
Bass Brook Trout

AND FOWL:
4 ounces 4 ounces 3 ounces 5 sticks or 4 oz
1

105 130

Crabmeat (canned)
Fish Sticks

85 200
158

Haddock (baked) Haddock (broiled)

fillet

^"g

MM

MM

4 ounces steak

-*^

MM

207

Helpful Cooking Hints

"g-

J""

^g

^g

^g"

ar

Calorie Counter
FRUITS
Apple (raw) Banana
Blueberries (frozen/1 1

1
Calories
70 85 45 60 40 54 65 95 55 70 35 50 40 60

small

medium

unsweetened
Cantaloupe Melon
Cherries, fresh/ whole Cranberries (sauce)

Grapes Dates
Grapefruit (unsw.)

cup melon Vi cup 1 cup 1 cup

V4 Vi

large

3or4
Vi
1 1

Orange Peach (fresh) Plums

Tangerine (fresh)

medium

2
1 1

Watermelon

" slice

MEATS
Bacon
(crisp)

2
1

slices

Frankfurter

Hamburger (ave. fat/broiled) Hamburger (lean/ broiled)

Ham Ham

(boiled/lean)

3 ounces 3 ounces 3 ounces

1

95 155r 245 185

'

200^
100f 235 300 210
100

(baked)

slice

Lamb Leg Roast Lamb Chop (rib)

Liver (fried)

3 ounces 3 ounces 3 % ounces

1

Meat Loaf
Pork Chop (med.) Pork Roast Pork Sausage Roasts (Beef) Loin Roast Pot Roast (round) Rib Roast Rump Roast Spareribs Swiss Steak Veal Chop (med.) Veal Roast

slice

3 ounces 3 ounces 3 ounces

3 Vi ounces 3 Vi ounces 3 Vi ounces
3Vi ounces 1 piece, 3 ribs 3 Vi ounces

340 310 405 340 200 260 340

123 30C
185

3 ounces 3 ounces

23C

I
1

SALADS AND DRESSINGS

Apple and Carrot (no dressing) Chef Salad/reg. oil Chef Salad/ mayonnnaise Chef Salad/ French, Roquefort Cole Slaw (no dressing)
Fruit Gelatin
1

cup Tbsp 1 Tbsp 1 Tbsp Vi cup

Vi
1

square

Potato Salad (no dress.) Waldorf (no dressing) Boiled Dressing French Dressing

Vi

Vi
1

1 1

Mayonnaise *

mm

mm

mm

cup cup Tbsp Tbsp Tbsp

100 160 125 105 102 139 184 140 28

60

no

mm

M^

mm

J -

Helpful Cooking Hints

^g"

^g

**

**

3KE

Quantity Cooking
Food
]

25 Servings

100 Servings

Meat, Poultry or Fish

Beef and veal (roasted) Fish, large whole
Fish, fillets or steaks

10 lbs
13 lbs 7 Vi lbs.

40
50 30 30 35

lbs. lbs. lbs.

lbs.

Ham (roasted)
Hamburger Meat Loaf
Pork Rib Roast Pork Chops and Veal Cutlets Turkey or Chicken (roasted)
. .

10 lbs

9 lbs
5 lbs

lbs.

18 lbs.

10 lbs.

lbs.

... 16 lbs.

36 lbs. 30 lbs. 50 to 75

lbs.

Sandwiches
Bread
Butter

.50
1

slices

200
1
X

slices
lbs.

Vz lb

Mayonnaise Mixed Filling

(meat, eggs, fish)

cup
qts

4 to 6 cups 5 to 6 qts. 5 to 6 heads

Lettuce

1 Yi

heads

Salads, Casseroles
Potato Salad Scalloped Potatoes Spaghetti
4
l

qts
qts
gals

4 x/2gals.

4
1
3

17 qts.
5 gal. 2 2
X

Va

Baked Beans
Jello Salad

/4 gals. 2 qts
4 heads

/z gals.

gals.

Lettuce (large heads)

12 heads

Vegetables
Beets (fresh) Beets (canned)
5 lbs.
1

No. 10
5 lbs

20 lbs. 4 No. 10

Cabbage (shredded)
Carrots (cooked) Corn (canned)

6 lbs
3 No. 2 3 40-oz. pkgs 18 lbs 3 40-oz. pkgs. 1 No. 10

20 lbs. 24 lbs. 2 No. 10

10 40-oz pkgs

Corn (frozen) Peas (fresh) Peas (frozen) Sweet Potatoes (canned) Sweet Potatoes (fresh)

70

lbs.

10 40-oz. pkgsj 4 No. 10 24 lbs

mm

jpc

j*

mm

7 lbs

Helpful Cooking Hints

ag

3CK

=a^

3^
Women
2V2
:i

^
Men
-

FOOD QUANTITIES FOR ONE WEEK

Kinds of Foods
Citrus fruits, tomatoes

pounds

2V2
4

Dark-green vegetables Dry beans, peas and nuts

A pound

3 pounds pound

2 ounces

2
7

Eggs
Fats, oils

6 eggs
V2
-

4 ounces eggs
-

pound
pounds

%
3-4

pound

Grain products

Cereal, flour, whole grain

2'/2

pounds
pounds

Meat,

fish

and poultry

4 4V2 pounds
3!/2

5-5 V2

Milk, and milk equivalents

quarts

3V2 quarts
5 2
1
-

Vegetables and fruits Potatoes Sugars and sweets

4-6
1-1

pounds pounds V2-I pound

'/2

pounds pounds IV2 pounds

SUBSTITUTIONS FOR INGREDIENTS

1

tablespoon cornstarch (for thickening) .... 2 tablespoons flour cup sifted cake flour .... 1 cup minus 2 tablespoons sifted

all-purpose flour.
1 cup sour milk .... 1 cup sweet milk into which 1 tablespoon vinegar or lemon juice has been stirred. 1 square chocolate (1 ounce) .... 3 or 4 tablespoons cocoa plus 1/2

tablespoon
1

fat.
....

cup

sifted all-purpose flour

cup plus 2 tablespoons

sifted

cake

flour.

1 cup sweet milk .... 1 cup sour milk or buttermilk plus 1 /2 teaspoon baking soda. 1 cup cream, sour, thin .... 3 tablespoons butter and 3/4 cup milk in sour milk recipe. 1 whole egg .... 2 egg yolks for custards. 1 cup molasses .... 1 cup honey. 1 package active dry yeast .... 1 cake compressed yeast. 1 tablespoon instant minced onion, dehydrated.... 1 small fresh

onion.
1

tablespoon prepared mustard

....

teaspoon dry mustard.

Ji g

-mwz

Helpful Cooking Hints

ac

aoc

age

aoc

Favorite Recipes

Recipe Name

Page No.

Notes

2z:

3X

xc

jt-

-**-

**?

aac

Favorite Recipes

Recipe Name

Page No.

TVbtes

Copyright 1977

BY
Fundcraft Publishing, Inc. P.O. Box 340, Collierville, TN

UNIVERSITY OF

N.C.

AT CHAPEL

HILL

00030715744
FOR USE ONLY IN

THE NORTH CAROLINA COLLECT